Ingredients:
2 tbsps olive oil
2 cooked beef sausages
1 pc onion, finely chopped
2 cloves garlic, crushed
1 stalk celery, chopped
1 pc carrot, chopped
1 zucchini, chopped
1 liter vegetable or chicken stock
2 x 400g cans crushed tomatoes
420 g can cannellini beans, rinsed, drained
2 cups water
2 cups finely shredded cabbage
1/2 cup small shell pasta (or other small soup pasta)
2 tbsps chopped parsley
crusty bread, to serve
Procedure:
1. Heat half oil in a large saucepan on high. Brown sausages for 2-3 minutes, turning. Cool, slice, set aside.
2. Heat remaining oil in same pan on high. Saute onion and garlic for 2-3 minutes, until onion is tender. Add celery, carrot and zucchini. Cook for 4-5 minutes, until tender.
3. Return sausages to pan with stock, tomatoes and water. Bring to the boil. Reduce heat and simmer uncovered, for 30 minutes.
4. Stir in beans, cabbage and pasta. Simmer for a further 8-10 minutes, until pasta is tender. Stir through parsley. Serve with crusty bread.
Servings: 4
Preparation: 15 minutes
Cooking: 50 minutes
Tip:
You could use 2 or 3 chopped bacon rashers, or chopped sliced salami in place of the sausage – or a combination.