Soup season has arrived, warm up with our sausage minestrone soup recipe combining HECK! 97% Pork Sausages with cannellini beans, pasta, potatoes, kale and Italian herbs for a hearty, family-friendly one-pot meal. Perfect for a warming lunch or dinner, it serves four and is a delicious way to use up leftover vegetables.
What You'll Need
- 1 large onion, diced
- 1 carrot, diced
- 1 celery stick, diced
- 4 garlic cloves, crushed
- 1 pack HECK! 97% Pork Sausages
- 2 tins cannellini beans, drained and raised
- 1 tin chopped tomatoes
- 2 tbsp tomato purée
- 550ml chicken stock
- 2-3 red potatoes, chopped
- 200g pasta
- 100g kale, chopped
- 20g basil, chopped
- 1tbsp oregano
- 1 large rosemary sprig
- 100g Parmesan
- Salt and pepper to taste
Method
1. Gently pan-fry the onion, carrot and celery until softened. Add the garlic and cook for a further 2 minutes.
2. Meanwhile, pan-fry the HECK! 97% Pork Sausages according to the pack instructions, then set aside.
3. Place 1 tin of cannellini beans in a bowl and mash with a fork to form a smooth paste.
4. Add the cannellini bean paste, chopped tomatoes, remaining cannellini beans, tomato purée, chicken stock and red potatoes to the pan. Stir well, cover with a lid and cook over a medium heat for 20–30 minutes, or until the potatoes are tender.
5. Add the pasta, along with a little more stock if needed, and cook until the pasta is tender.
6. Stir in the kale, basil, oregano, rosemary and Parmesan, then leave to simmer for 10 minutes.
7. Slice the sausages and stir them into the soup. Season to taste with salt and pepper, then serve and enjoy.
Top Tip
This recipe is super versatile and a great way to use up any leftover veggies that you have in the fridge.