Sausage and bean soup

By Hope Malau
05 May 2016

There’s so much you can do with sausage and this soup recipe is definitely one to try.

SERVES 6 Preparation time: 10 min Cooking: 25 min

  • 30 ml (2 t) oil
  • 400 g sausage, casings removed, chopped
  • 1 onion, finely chopped
  • 2 red peppers, finely chopped
  • 2 carrots, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 sprigs rosemary, chopped
  • salt and freshly ground black pepper
  • 1 ml (¼ t) chilli flakes
  • 1 litre chicken stock
  • 400 g chopped tomatoes
  • 400 g cannellini beans, drained, rinsed
  • 2 handfuls baby spinach
  • 60 ml (¼ cup) Parmesan cheese, grated

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1. Heat the oil in a large pot over medium heat and cook the sausage until browned. Set aside. To the same saucepan add the onions, peppers, carrots and garlic and cook until the onions are translucent.

2. Add the rosemary, salt, black pepper and chilli flakes. Stir in the stock, tomatoes and reserved sausage. Bring to a boil, reduce the heat and simmer for 15 minutes.

3. Using a fork coarsely mash the beans, add and simmer for 10 minutes.

4. Divide the spinach among the bowls, ladle the soup over the spinach and serve warm, topped with Parmesan cheese.

Bake some crunchy ciabatta bread to serve with it

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