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Hearty Sausage, Bean and Vegetable Soup

It’s still winter here in Melbourne and although a little sunshine is appearing this week, as the cold night air sets in, I’m still looking for comfort food and this hearty winter soup, certainly fit the bill.

It’s a hearty, warming,  filling meal in a bowl and full of nutritious ingredients. The best part is it also economical and super quick to make. Ticks all round!

 

Hearty Sausage, Bean and Vegetable Soup
Print Recipe
It's a hearty, warming,  filling meal in a bowl and full of nutritious ingredients. The best part is it also economical and quick to make. Ticks all round!
Servings Prep Time
4 People 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
20 minutes
Hearty Sausage, Bean and Vegetable Soup
Print Recipe
It's a hearty, warming,  filling meal in a bowl and full of nutritious ingredients. The best part is it also economical and quick to make. Ticks all round!
Servings Prep Time
4 People 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
20 minutes
Ingredients
  • 3 Good quality Pork sausages
  • 1 Brown Onion, thinly sliced
  • 1/2 Fennel bulb, thinly sliced
  • 1 carrot, finely diced
  • 1 parsnip, finely diced
  • 1 turnip, finely diced
  • 1 can Cannellini Beans, well drained & rinsed
  • 2 cloves fresh garlic, grated
  • 1 litre quality chicken stock
  • 1 Tbs Tomato Paste
  • 1 Tbs olive oil
  • 4 stalks of Silver beet or Kale, finely sliced
Servings: People
Instructions
  1. Slice and dice up all your vegetables. In a saucepan, heat your oil and sauté your onion and fennel, till soften. Add in your crushed garlic and lightly fry.
  2. Once your onion, fennel and garlic are lightly cooked, add in your chicken stock and tomato paste. Stir well and bring to the boil.
  3. Add in all vegetables, except your sliver beet or kale. Simmer for 15 minutes till tender.
  4. Grab your sausages, remove the casing and add in small pieces of sausage to your soup mix. It will look like little meatballs. Add in your well drained and rinsed tin of cannellini beans. Cook for a further few minutes, then add in your sliver beet/kale for another 3-5minutes. Season if required. Serve! It's that simple.
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