

Tuscan Style Sausage & Cannellini Bean Soup
by Colne Life magazine
Hearty helpings
Serves 6 as a starter or 4 as a main course
Ingredients
- 450g good quality sausage meat
- 1 jar Opies Mini Silverskin Onions, drained
- 225g sundried tomatoes, drained and chopped
- 3 cloves garlic, peeled and chopped
- ½ teaspoon mixed herbs
- 1.5l chicken stock
- 400g can cannellini beans, rinsed and drained
- 100g kale or cavolo nero, finely sliced
- 1 tbsp corn flour
- Parmesan, for serving
- Salt and pepper to taste
Method
- Fry the sausage in a large casserole dish over a medium-high heat, breaking it up with a spoon until it starts to brown and release its juices.
- Tumble in the cocktail onions and fry for a further 4-5 minutes before adding the garlic and mixed herbs.
- Add the sundried tomatoes and chicken stock, bring to the boil before reducing the heat slightly and leaving to simmer gently for 15-20 minutes.
- Add the beans, kale/cavolo nero and bring back to a simmer. In a small bowl mix the corn flour with a couple of tablespoons of soup to form a paste, then add back to the pan and mix in, allowing it to thicken the soup. Let it bubble for a further 5-10 minutes before seasoning and serve hot with grated Parmesan cheese sprinkled on top and crusty bread.
Recipe from Opies.
Why not also try our Slow Cooker Chipotle Chicken?
ColneLife Sep/Oct/Nov 25