Rustic minestrone with sausage, cannellini beans and cavolo nero
serves
6
Rustic minestrone with sausage, cannellini beans and cavolo nero
“We used the mildly fragrant pork and fennel sausages but any Italian-style pork sausages would work well” - Silvia Colloca.
Ingredients (14)
- 2 tbs extra virgin olive oil
- 4 (about 320g) Italian-style sausages, casings removed, crumbled
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, crushed
- 1 tbs finely chopped rosemary leaves
- ¾ cup (180ml) white wine
- 4 cups (1 litre) chicken or vegetable stock
- 2 cups (500ml) passata
- 400g can cannellini beans, rinsed, drained
- ¾ cup (150g) arborio rice
- 1 bunch cavolo nero, stems removed, leaves torn
- Finely grated pecorino plus basil, to serve
Method
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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 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 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, scatter with pecorino and basil and serve.
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