Bean and sausage soup recipe

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 275 calories / serving
  • Freezable
  • Healthy
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173585 bean and sausage soup HERO

Heat the olive oil in a large casserole dish over a moderate heat. Sear the sausages until golden brown in colour all over. Remove and drain on kitchen paper.

Saute the onion, red pepper and courgette for 4-5 minutes, stirring occasionally, until softened. Add the thyme sprigs, beans and sausages then cover with the stock. Bring to the boil then reduce to a simmer and cook for 20-25 minutes until the sausages are cooked and the beans are soft.

Adjust the seasoning as necessary, then serve in bowls.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 4 x large pork sausages, halved
  • 1.4l chicken stock
  • 30ml olive oil
  • 1 red pepper, de-seeded and finely diced
  • 1 small courgette, finely diced
  • 1 large onion, chopped
  • 2 sprigs thyme, leaves picked
  • 300g canned cannellini beans, drained
  • salt
  • pepper
  • Energy 1145kj 275kcal 14%
  • Fat 17g 24%
  • Saturates 5g 25%
  • Sugars 8g 8%
  • Salt 4.8g 80%

of the reference intake
Carbohydrate 17.7g Protein 10.9g Fibre 5.4g


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