Sausage and Kale Minestrone
Use whatever small pasta shape is your favourite for this comforting bowl of minestrone soup - just amend the cooking time according to pack instructions.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil over a medium heat in a large, deep pot that has a lid. Cook the onion for 10 mins until softened and golden at the edges.
Step 2
Crumble in the sausages, breaking them into bite-sized pieces using a spoon. Cook for 7-8 mins until golden and crisp. Stir in the garlic and chilli.
Step 3
Add the broccoli and courgettes. Cook for 10-12 mins until soft, then pour in the pasta and chicken stock. Stir to combine, then bring to a boil. Reduce to a simmer, put the lid on and cook for 8-10 mins, until the pasta is almost cooked.
Step 4
Wilt in the kale or cavolo nero in batches and cook for a further 2-3 mins, until the kale is cooked and the pasta is al dente. Squeeze in the lemon juice and season well. Divide between four bowls and sprinkle over the lemon zest and parmesan shavings to serve.
- Ingredients
- Based on 4 servings
-
4 Sausages, skins removed 1x Heck 97% Pork Gluten Free Sausages x6 400g -
1.5 litres Chicken Stock 1x Knorr Stock Pot Chicken 8x28g -
200g Curly Kale, or Cavolo Nero, stalks removed, roughly chopped 1x Sainsbury's Kale 200g -
1 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
1 Red Onion, finely chopped 1x Sainsbury's Red Onions Loose -
2 Garlic Cloves, finely grated 1x Sainsbury's Garlic -
1 Red Chilli, depending on how much heat you prefer, sliced 1x Sainsbury's Red Chillies 65g -
0.5 Head Of Broccoli, finely chopped 1x Sainsbury's Broccoli Loose -
2 Courgettes, sliced into half-moons 2x Sainsbury's Courgettes Loose -
200g Small Pasta, like ditalini or macaroni 1x Sainsbury's Macaroni Pasta 500g -
1 Lemon, zested and juiced 1x Sainsbury's Lemons -
20g Parmesan, shaved 1x Sainsbury's Grana Padano Cheese 200g