Tuscan-style Sausage & Bean Soup

We’ve become a bit of a laughing stock among our friends for our soup obsession – they’re just so comforting, easy and good for you! They are also one of the most flexible meals out there, they can be light or hearty, winter-y or summer-y and can incorporate nearly any ingredients you have lying around. This one was partly inspired by the flavours in one of our favourite pasta dishes and partly by the fact that we bought 10 sausages when they were on offer and then divided them up and froze them, it’s been a sausage fest here lately *snigger*.

Ingredients for 2 people:

  • 2 sausages
  • 1 tsp olive oil
  • 1 small white onion, finely diced
  • 1-2 sticks of celery, finely diced
  • 1/2 tsp fennel seeds
  • (optional: a pinch of dried chilli flakes)
  • 1 tin of butter beans
  • 1 tin/carton of chopped tomatoes
  • 1 beef stock cube made up with about 200ml hot water

Start by taking the skins off the sausages, squidging all of the meat up and then rolling into small balls. Pop them in the fridge for later.

Tuscan Sausage Meatballs
Fats tries once more to make raw meat look appealing… getting closer?

Tuscan Stew - Chopped Celery and Onion

Heat the oil in a saucepan and fry the onion and celery together for about 5 minutes. Add in the fennel seeds (and chilli flakes if you’re using) and cook for a further minute until they smell beautifully aromatic.

Tuscan Sausage Stew In Progress

Tip in the butter beans, the tomatoes and the beef stock, topping up with a little more water if necessary. Bring to the boil and cook for around 10 minutes, then drop in the sausage meat balls. Don’t stir for the first 5 minutes while the meat cooks or you’ll break them up. Cook for about 15 minutes then season to taste and serve. It’s extra good with some crusty homemade sourdough!

Tuscan Sausage Stew Finished

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