Sausage and bean soup
Serves: 4 - 6
12 shallots, peeled and left whole
8 Toulouse sausages or spicy/Lincolnshire sausage
2 cloves of garlic, cut into slivers
2 tbsp olive oil
1 medium carrot, peeled and diced
400g borlotti beans
150g shredded Savoy cabbage
1 tbsp chopped parsley
500 ml chicken stock
100ml red wine
Black pepper and sea salt
Bay leaf
1. Heat the olive oil in a heavy based sauté pan or saucepan and add the shallots and sausages and sauté for 4-5 mins, browning them all over. Add the carrots and sauté for a further 3 mins, not colouring them too much. Add the garlic and cook for a further 30 seconds, then add the tomatoes, beans, half the wine, stock, bay leaf, season well with sea salt and black pepper.
2. Bring to the boil and simmer for a further 15 mins on a low heat. If the soup becomes too thick, add a little more stock, then add the finely shredded cabbage, parsley and the rest of the red wine. Mix well and cook for a further 5 mins, until the cabbage is just cooked.
3. Slice the sausages into three, place in a bowl, and pour over all the bean soup. Season to taste. Serve with crusty bread and chopped parsley.
Where to next?
Bacon and sweetcorn chowder
Split pea and ham soup
Try softgrain oatmeal bread dipped in your soup
Choose from our 50 soup recipes
Save money on food with our coupons. Simply cut them out and take them to the shops with you.
