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Ingredients Jump to Instructions ↓

  1. 300g Coles Finest Angus beef sausages, casings removed, meat broken into large chunks

  2. 1 tbsp olive oil

  3. 1 small brown onion, finely chopped

  4. 2 cloves garlic, finely chopped

  5. 1 tsp Coles Brand fennel seeds, lightly crushed

  6. 1 sprig fresh rosemary

  7. 2 medium carrots, peeled, cut into 2 medium parsnips, peeled, cut into 1cm pieces

  8. 2 cups Coles Brand chicken stock

  9. 3 cups water

  10. 1 cup (60g) Coles Brand shell pasta

  11. 1 cup Coles Brand canned cannellini beans, rinsed and drained

  12. 1 cup fresh baby spinach leaves

  13. 1/4 cup (20g) shaved Mil Lel parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat a large heavy based saucepan over high heat. Once hot, add sausage and brown on all sides, about 4 minutes. Remove from the pan. Strain off any fat.

  2. Add the oil and onion and cook for about 2 minutes, stirring occasionally until onion softens slightly. Add the garlic, fennel seeds and rosemary, cook for 1 minute.

  3. Reduce heat to medium. Add the carrots and parsnips, and cook for 2-3 minutes until tender. Season with salt and pepper. Return the sausage to the pan.

  4. Stir in the stock and water with a wooden spoon, and bring to the boil. Swirl back of a ladle over surface of soup, pushing any fat or foam to the edges.

  5. Add the pasta and cook, stirring often, for about 9 minutes until pasta is al dente and vegetables are tender. Remove the rosemary stem.

  6. Gently stir in the beans and simmer for 2 minutes, until heated through.

  7. Turn off heat and fold in the spinach.

  8. Divide soup evenly among four serving bowls and serve with parmesan cheese.

  9. Watch Curtis cooks a hearty chicken, noodle and cabbage soup

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