Minestrone with sausage, beans and cavolo nero
serves
6
Minestrone with sausage, beans and cavolo nero
“I used pork and fennel sausages, but any Italian-style pork sausages would work just as well." – Silvia Colloca
Ingredients (15)
- 2 tbs extra virgin olive oil
- 4 (about 320g) Italian-style sausages, casings removed and discarded, meat crumbled
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, crushed
- 1 tbs finely chopped rosemary leaves
- 3/4 cup (180ml) white wine
- 4 cups (1L) chicken or vegetable stock
- 2 cups (500ml) passata
- 400g can cannellini beans, rinsed, drained
- 3/4 cup (165g) arborio rice
- 1 bunch cavolo nero, stems removed, leaves torn
- Finely grated pecorino, to serve
- Basil, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat oil in a large heavy-based saucepan over medium-high heat, add sausage meat and cook for 5 minutes, breaking up the meat with a wooden spoon.
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2.Reduce heat to medium, add onion, celery, carrot, garlic and rosemary, and cook, stirring occasionally, for a further 5 minutes, or until softened. Add wine, bring to the boil and simmer for 5 minutes, or until reduced by half. Add stock, passata, cannellini beans and arborio rice. Season, bring to the boil, then reduce heat and simmer, stirring occasionally, for 20 minutes.
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3.Add cavolo nero and cook for a further 1-2 minutes, until wilted.
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4.Divide soup among serving bowls and scatter with pecorino and basil to serve.
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