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    Sausage, white bean and leek soup with kale crisps

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    Sausage, white bean and leek soup with kale crisps

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 4

    Ingredients

    3 tsp olive oil
    1 large onion, finely diced
    ½ x 400g pack 6 Toulouse-style sausages
    2 leeks, halved and finely sliced
    1 tsp finely chopped rosemary
    400g can cannellini beans, drained and rinsed
    1 litre Cooks’ Ingredients fresh chicken stock
    ½ lemon, juice
    150g pack Pentland Brig kale, leaves torn into 5cm pieces, stalks discarded
    4 x 40g slices wholemeal Heyford bread, toasted
    15g unsalted butter

    Method

    1. Preheat the oven to 170C, gas mark 3. Heat 1 tsp oil in a large saucepan over a high heat. Add the onion and squeeze in the meat from the sausages, discarding the skins. Fry, breaking up the sausagemeat with a wooden spoon, for about 8-10 minutes until golden. Tip onto a plate and set aside.

    2. Return the pan (with any leftover oil and golden bits from the sausages) to the heat with another 1 tsp oil and add the leeks, rosemary and a pinch of salt. Cover with a lid and sweat, stirring occasionally, for 5 minutes. Then add the beans, stock and a squeeze of lemon juice and simmer for another 5 minutes.

    3. Meanwhile, toss the kale leaves with the remaining 1 tsp oil, scrunching them a little to make sure they’re coated. Arrange over a large parchment-lined baking sheet, season with a little salt and a few drops of lemon juice and roast for 8-10 minutes, turning halfway, until crisp.  Tip the sausagemeat and onions into the soup and simmer for a final minute. Serve in bowls topped with the kale crisps, with buttered toast on the side.

    Your recipe note

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    Cook’s tip Combining animal protein with plant proteins such as beans, lentils and chickpeas is a great way to increase the variety of protein and nutrients in the diet. Beans are naturally low in fat, high in fibre and count towards your five a day. Try swapping the cannellini beans for a can of chick peas, or other beans for variation.

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