Studded with sausages, beans and vegetables, this is the perfect midweek meal that turns ordinary snags into something special. Enjoy with fresh crusty bread on the side.
Ingredients
- 1 tbs olive oil
- 400 g pork sausages
- 1 brown onion
- 60 g speck diced
- 2 garlic cloves crushed
- 1 carrot diced
- 1 celery stick diced
- 400 g canned white beans drained
- 4 cups chicken stock (liquid)
- 1 bay leaf
- 1/2 bunch kale finely sliced
- 1 handful parmesan shaved *to serve
- 1 splash extra virgin olive oil
Method
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Step 1Heat oil in a large saucepan over medium heat. Fry sausages for 3-4 minutes until almost cooked through. Remove to a chopping board and slice into rounds.
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Step 2Add onion and speck to saucepan and cook for 5 minutes, stirring often, until onion has softened and is starting to caramelise. Add garlic, carrot and celery and cook for 2 minutes. Add beans to pan with sausages, stock and bay leaf. Bring to the boil, then reduce heat and simmer for 15 minutes.
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Step 3Add kale and cook for a further 5 minutes. Season well with salt and pepper.
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Step 4Serve in bowls topped with parmesan. Drizzle with extra virgin olive oil.
Recipe Notes
You can use cannellini beans, navy beans or even butter beans in this recipe. If you prefer to use dried beans, you will need to soak them overnight and precook them before adding them to the soup.
You can use speck or bacon.
Save your parmesan rinds and add one to the soup with the beans for extra flavour. Just remove it before serving.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
If you like the sound of this recipe, you might also like this Stir-Fried Kale.
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