About this recipe:This is a thick and hearty soup that is easy to throw together and is filling enough for a midweek supper. You can use some stock in place of the liquid from the beans, if desired. Use your favourite bangers for this recipe.
225g pork sausages
1 teaspoon onion powder (optional)
2 cloves garlic, minced
1 onion, finely diced
1 (400g) tin minestrone soup
1 (400g) tin cannellini beans, undrained
1 (400g) tin kidney beans, undrained
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
175g uncooked pasta
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Method Prep:20min › Cook:40min › Ready in:1hr
In 4 litre saucepan, cook sausage until lightly browned. Add onion powder, garlic and onion, and cook until tender.
Stir in minestrone soup, water, cannellini beans (undrained), kidney beans (undrained), thyme, basil and pepper.
Bring to the boil and then reduce to low, cover and simmer for 15 minutes.
Stir in pasta and cook another 15 minutes and then serve.
If preferred, drain the beans and add 300 to 400ml of chicken, vegetable or beef stock instead.
I would certainly drain all the tinned beans before using them and add add some reduced-salt stock, or even better homemade stock which if you've got a bit of different veg in the bottom of the fridge only takes 20 mins to make. I'm currently making a sausage and lentil casserole which is heavenly. - 28 Feb 2014