Sausage, Bean and Rosemary Soup
Sausage, Bean and Rosemary Soup



  • 1 tbsp olive oil
  • 1 garlic bulb, cloves thinly sliced
  • 300g quality sausage meat
  • 2 sliced red onions
  • 20g chopped rosemary
  • 800ml chicken stock
  • 2 x 400g tins of cannellini beans, drained
  • 150g short pasta for soup
  • 1 lemon, zest and ½ juiced
  • 220g baby spinach
  • 1 tsp chilli flakes
  • Very gently fry the sliced garlic in 1 tbsp of oil for 15 mins until golden and crisp. Meanwhile, heat 1 tsp of oil and fry the sausage meat in a separate pan for 5 mins, or until starting to crisp. Transfer to a plate and set aside. Reduce the heat and cook the onions for 10 mins to soften, then stir through most of the rosemary, stock and the beans. Blend with a stick blender, then return the meat to the pan and simmer for 15 mins until thick and unctuous.
  • Cook the pasta to packet instructions and drain. Add the lemon juice and spinach to the soup, and season well. Once wilted, season with salt and pepper and stir in the cooked pasta. Divide the soup between bowls and top with crispy garlic and chilli flakes, some more rosemary and some lemon zest. Serve with crusty bread.
45 mins
4 serving

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