Sausage and fennel minestrone recipe on Second Nature❄️

Updated at: Thu, 17 Aug 2023 09:50:54 GMT

Step 1

Serves 4

Step 2

If using meat sausages, remove them from their casings and crumble into chunks. If using vegetarian sausages, cut into 1cm thick slices.

Step 3

Heat 50ml oil in a large saucepan or casserole dish, over medium-high heat. Add the sausage and fry for 5-7mins, or until browned. Add the fennel seeds and dried chilli (if using) in the last minute of cooking. Remove the cooked sausages and herbs from the saucepan and set aside on plate.

Step 4

Heat the remaining 30ml of oil in the saucepan/casserole dish and add the onion and garlic, and allow to cook until translucent and aromatic. Add the celery and carrot, and sauté for 5-7mins, until softened and lightly golden. Stir occasionally to prevent sticking to the pan.

Step 5

Return the sausage and herb mixture into the saucepan/casserole dish with the onion mixture. Add the stock, tomatoes, and rosemary, and season with salt and pepper. Bring to a boil, then reduce the heat to simmer for 8-10mins.

Step 6

Add chickpeas, and cavolo nero (or other greens), and continue to stir for 3mins, or until greens change to a bright green colour.

Step 7

Divide evenly into bowls, scatter with grated cheese, and serve.

Step 8

Second Nature Special Tip: This recipe is great for batch cooking and freezes well. We recommend using either Cumberland or pork and fennel sausages. Leftover Cavolo Nero can also be frozen if you have a lot leftover

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