Sausage, bean and tomato soup (serves 6, preparation time 10 minutes, cooking time 35 minutes)
This is a great leftover and store cupboard soup when you have some leftover vegetables and sausages. This recipe works just as well without the sausages.
2 tablespoons of olive oil;
1 large knob of butter;
1 red onion, finely chopped;
2 cloves of garlic, crushed;
4 celery stalks (preferably the heart so that the leaves are also used in the soup). 2 finely chopped and 2 medium sliced;
2 carrots, quartered and sliced;
4 new potatoes cut into small chunks;
500 ml of vegetable stock (Marigold Vegetable Boullion);
Carton of chopped tomatoes;
Carton of Sainsbury’s Italian tomato and basil pasta sauce;
Carton of Sainsbury’s organic cannellini beans;
4 cooked pork sausages (good quality chipolata sausages) and sliced diagonally;
Handful of basil;
4 sprigs of thyme, taken off the stalk and finely chopped;
Handful of parsley finely chopped; and
Here’s what you do:
Step 1 - Put the oil and butter over a low to medium heat in a large pot.
Step 2 - When the butter has melted, add the onions and cook until softened, but not brown.
Step 3 - Add the garlic and stir to ensure that it does not stick.
Step 4 - Add the celery, carrots and potatoes and sweat them down on a low heat for at least 10 minutes. This helps to develop the flavour, but you may need to add a little bit of water to ensure that nothing burns.
Step 5 - Add the stock, tomatoes, pasta sauce and cannellini beans and herbs.
Step 6 - Simmer the soup for at least 15 minutes and season to taste.
That gives you the basic recipe, but here are some extra tips should you need them:
Option 1 - If you want to spice this up a bit, you can add some paprika when the onions have cooked through.
Option 2 - If you prefer a less chunky soup, you can liquidise half or all of the soup to reach your desired texture.
Kitchen implements required: