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This hearty soup is packed with vegetables and sausages so even the kids will like it!

Easy/Freeze

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves 4

17694961 tbsp olive oil

8 sausages, each chopped into 4

1 large onion, finely chopped

2 carrot, roughly chopped

2 celery sticks, roughly chopped

2 tbsp fresh thyme, leaves picked

2 garlic cloves, crushed

400g (14oz) tin cannellini beans, drained

850ml (11Ž2pt) vegetable stock

400g (14oz) chopped tomatoes

100g (4oz) kale, shredded

25g (1oz) parmesan shavings, to serve

Crusty bread, to serve

1. Heat the oil in a large saucepan and add the sausage. Cook for 10 minutes until golden and cooked though. Remove from the pan and set aside.

2. Add the onion, carrot and celery to the pan and cook for 10 minutes until soft. Stir through the thyme and garlic for the last 2 minutes.

3. Return the sausages to the pan and pour over the cannellini bean, chopped tomatoes and vegetable stock. Simmer for 10 minutes before adding the kale and stirring to combine.

4. Spoon into bowls and serve scatter with parmesan shaving and a chunk of bread.

Try this – Add a good pinch of chilli flakes in with the sausages for a little kick.