Soup Light Bites Supper Leftovers Lunch

Sausage, Shallot & Borlotti Bean Soup

10 prep, 30min cook

Serves 6

Ingredients

12 shallots, peeled and left whole

8 Toulouse or Lincolnshire sausages

2 cloves of garlic, peeled and cut into slivers

2 tbsps rapeseed oil

1 medium carrot, peeled and diced

400g borlotti beans, drained

400g can of tomatoes

150g shredded Savoy cabbage

1 tbsp chopped parsley

500ml chicken stock

100ml red wine

Black pepper and sea salt

Bay leaf

Method

Heat the oil in a heavy based sauté pan or saucepan and add the shallots and sausages and sauté for 4-5 minutes, browning them all over.

Add the carrots and sauté for a further 3 minutes, not colouring them too much. Add the garlic and cook for a further 30 seconds, then add the tomatoes, beans, half the wine, stock, bay leaf and season well with sea salt and black pepper.

Bring to the boil and simmer for a further 15 minutes on a low heat. If the soup becomes too thick, add a little more stock, then add the finely shredded cabbage, parsley and the rest of the red wine.

Mix well and cook for a further 5 minutes, until the cabbage is just cooked. Slice the sausages into three, place in a bowl, and pour over all the bean soup. Season to taste. Serve with crusty bread and chopped parsley.