About this recipe:A hearty minestrone soup with Italian sausage, beans, pasta and vegetables - a meal in itself and perfect on a cold, wintry day.
2 to 3 tablespoons olive oil
1 onion, chopped
2 celery sticks, chopped
2 carrots, chopped
4 Italian sausages, casing removed, crumbled
2 tablespoons tomato purée
250ml dry Marsala wine
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
extra virgin olive oil to serve
800g tinned chopped tomatoes
850ml chicken stock
1 (400g) tin kidney beans, rinsed and drained
2 tablespoons chopped fresh parsley
grated Parmesan or Pecorino cheese to serve
1 to 2 cloves garlic, chopped
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
In a large heavy saucepan, heat the olive oil over medium high heat. Add the onion, celery, carrots and garlic and cook until they begin to soften. Add the crumbled sausage and brown. Add the tomato purée and cook for 2 minutes. Add the Marsala and deglaze the pan, scraping up the browned bits from the bottom of the pan with a wooden spoon. Add the basil, oregano, salt, pepper, tomatoes, chicken stock and water.
Bring to the boil, cover and reduce the heat. Let the soup simmer for 1 hour.
Remove lid, add the kidney beans and macaroni. Replace the lid and cook for an additional 30 minutes. Remove from the heat and stir in the parsley.
Serve hot with a drizzle of extra virgin olive oil and a sprinkling of grated Parmesan or Pecorino cheese.