Pork Sausage Vegetable Soup
Servings: 4
Some people don’t count soup as a meal, but this Pork Sausage Vegetable Soup is definitely meal-worthy with dumplings of pork, veggies and broth – a perfect, balanced, nutritious meal!
Ingredients
- 500 g pork sausages - good quality
- 1 tbsp extra virgin olive oil
- 1 onion/s - diced
- 1 bulb/s fennel - diced
- 2 stick/s celery
- 4 clove/s garlic - crushed
- 1 tsp dried basil
- ¼ tsp dried thyme
- ½ tsp dried oregano
- 2 carrot/s - diced
- 400 g diced tinned tomatoes
- 1 ltr stock or broth
- 400 g can chickpeas - drained and rinsed
- Sea salt and freshly ground black pepper
- ½ bunch/s cavalo nero - leaves shredded, remove woody stems (Tuscan Kale – or any kale)
- 50 g parmesan cheese - finely grated
Instructions
- Heat a large pot over medium heat and add the olive oil.
- When the oil is hot, squeeze the end of the sausage so the meat from the casing drops into the pan, forming little meatballs or dumplings. Repeat this for all the sausage meat, cooking and turning until golden. Set aside.
- To the oil and fat from the sausage, add the chopped onion, fennel, celery, garlic and dried herbs. Turn the heat down to low, add a lid (ajar) on top and gently cook to sweat the vegetables for about 10 minutes.
- Add the carrots, tomatoes, broth and chickpeas. Bring up to a simmer and simmer for 5-10 minutes. Season and taste.
- Just before serving, stir in the cavalo nero/ kale, parmesan and the sausage pieces.
Serve
- As is or with crusty sourdough.
Store
- Store in an airtight container in the fridge or freezer.
Make-ahead
- Reheat in a pot over a low heat. You may like to add more broth or a splash of water.