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- Sausage & Bean Soup
Sausage & Bean Soup
Sausage & Bean Soup
This recipe comes from Eric Treuille of Books for Cooks, a cookery mecca in Notting Hill, London. Eric says, "We use chicken, honey and herb sausages in this dish but other types work just as well."
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- 250g cherry tomatoes, halved
- 4 tbsp olive oil, plus extra to serve
- 1 onion, finely chopped
- 200g free range sausages
- 4 cloves garlic, finely chopped
- 1 tsp chilli flakes, according to taste
- 400g cannellini beans, rinsed and drained
- 750ml chicken stock
- 1 tbsp balsamic vinegar
- 1 handful flat leaf parsley, chopped
Total time required
- Preparation time:
- Cooking time:
- Preheat the oven to 180˚C (350˚F/Gas 4). Place the tomatoes on a baking tray, drizzle with half the oil, sprinkle with a couple of pinches each of salt and freshly ground black pepper, then turn to coat well. Roast for 15 minutes or until softened and slightly wilted, then remove from the oven and drizzle with the balsamic vinegar.
- Meanwhile, heat the remaining oil in a heavy-bottomed pot over a medium heat. Add the onion and cook for 5 minutes or until soft. Stir in the sausagemeat, garlic, and chilli flakes, and cook, stirring, for 5–10 minutes or until the onion is pale yellow. Stir in the beans and stock, bring to the boil, adjust the heat to a steady simmer and cook for 10 minutes. Add the tomatoes and their juices and stir in half the parsley or basil.
- Ladle out a cupful of the beans and tomatoes without too much liquid, and whiz until smooth in a blender. Stir back into the pot, then simmer the soup steadily for 10 minutes. If it is too thick, thin with a little hot stock or water. Stir in the rest of the herbs and adjust the seasoning, adding salt, freshly ground black pepper, chilli flakes, and balsamic vinegar to taste. Ladle into warmed bowls, drizzle with a little more olive oil, and serve.
This recipe was kindly provided by the Soil Association.