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Jane Houston

Tomato, Sausage + Bean Soup

5 from 1 vote
DF, NF, RSF, GF
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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 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
  • 2 bay leaves
  • salt and pepper to taste
  • 1 tbsp olive oil for frying

Method
 

  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

Notes

Serves 4-6
Able to be frozen: yes