Tomato, Sausage + Bean Soup

As we enter Autumn in Australia, we welcome soups back to the menu. This hearty, rich and flavourful dish provides comfort, warmth and nourishment.

Seasoned with dried and fresh herbs, you should find most of these staple ingredients in your pantry or fridge. It’s cheap to make, and offers a great source of protein. Source the best quality sausages you can afford or find.

For BLW, you can slice a couple of pieces of the carrot and zucchini into finger sized pieces to add to the soup when cooking. Slice the sausage into suitable BLW shapes to cook also. Serve with the beans, mashed between your fingers.

For a puree, blend some of the softened vegetables with the beans and some of the sauce until you have reached your desired consistency. You can do this before you season the dish with extra salt if you prefer.

Tomato, Sausage + Bean Soup

DF, NF, RSF, GF

• 5 beef of pork sausages
• 1 400 gram tin cannellini beans
• 700 grams tomato passata
• 2 cups bone broth
• 1 brown onion
• 1 medium carrot
• 1 medium zucchini
• 3 cloves garlic
• 1 tsp dried mixed herbs (marjoram, thyme, sage)
• 1 sprig rosemary
• salt and pepper to taste
• 1 tbsp olive oil for frying

1. Finely dice the onion and garlic and place into a hot pot preheated with olive oil. Cook, stirring regularly until the onions have softened 

2. Dice the carrot and zucchini into equal sized pieces

3. Slice the sausages 

4. Add the carrot into the pot with the onion and garlic. Cook for a further 3 minutes 

5. Next add in the zucchini, mixed herbs, rosemary, bay leaves and sausages and cook for a further 3-5 minutes until the sausages have some colour 

6. Pour in the tomato passata, bone broth and beans and bring up to a gentle simmer

7. Allow to simmer over a low heat for a further 10 minutes until the vegetables have softened and the sausages are cooked through 

8. Season with salt and pepper and serve with fresh sourdough if desired

Serves 4-6

Able to be frozen: yes