This soup is a real family favourite - the sausages are loved by the kids but it also keeps the parents happy as it is jam packed with vegetables, what's not to love! The tuscan take on this recipe is really warming and hearty though the flavours are kept relatively simple with just garlic and thyme since the sausages add a lot of the flavour. Serving this with a warm chunk of bread works perfectly to fill you up and to soak up and last bit of soup.
If you enjoy this then why not take a look at our othersoupson offer for some more delights!
HOW TO MAKE TUSCAN SAUSAGE AND BEAN SOUP
Heat the oil in a large saucepan and add the sausage. Cook for 10 minutes until golden and cooked though. Remove from the pan and set aside.
Add the onion, carrot and celery to the pan and cook for 10 minutes until soft. Stir through the thyme and garlic for the last 2 minutes.
Return the sausages to the pan and pour over the cannellini bean, chopped tomatoes and vegetable stock. Simmer for 10 minutes before adding the kale and stirring to combine.
Spoon into bowls and serve scatter with parmesan shaving and a chunk of bread.
- 1 tbsp olive oil
- 8 sausages, each chopped into 4
- 1 large onion, finely chopped
- 2 carrot, roughly chopped
- 2 celery sticks, roughly chopped
- 2 tbsp fresh thyme, leaves picked
- 2 garlic cloves, crushed
- 400g (14oz) tin cannellini beans, drained
- 850ml (1½pt) vegetable stock
- 400g (14oz) chopped tomatoes
- 100g (4oz) kale, shredded
- 25g (1oz) parmesan shavings, to serve
- Crusty bread, to serve
Top Tip for making Tuscan Sausage and Bean Soup
Add a good pinch of chilli flakes in with the sausages for a little kick
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