Sausage Minestrone


Serves 6
2 tbsp olive oil
1 onion, finely diced
1 large carrot, finely diced
2 sticks celery, finely diced
2 cloves garlic, chopped
500g Sicilian sausages (mail order from Peter Timbs Meats, Christchurch), skins removed, meat crumbled
2 x 400g cans crushed tomatoes
4 cups chicken stock
1/2 cup macaroni or small pasta shapes
1/4 green cabbage, finely shredded
400g can white cannellini beans, rinsed and drained
1 tbsp chopped fresh oregano or thyme
Salt and freshly ground black pepper

1 Heat oil in a large saucepan, add onion, carrot and celery and cook over a low heat for 10 minutes until softened but not browned. Add garlic and cook for 1 minute more.

2 Add crumbled sausage meat and cook for a few minutes, stirring to break up the meat. Add tomatoes, stock and pasta. Bring to the boil then simmer gently for 10 minutes.

3 Stir in cabbage, white beans and fresh herbs. Simmer for a further 10 minutes or until pasta is just tender to the bite. Adjust seasoning with salt and pepper to taste.

Download all the recipes from Episode Eight here (PDF 2.2MB)

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.

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