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Sausage, white bean and leek soup with kale crisps
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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
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.
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.
Typical values per serving:
2 of your 5 a day/high in protein
This recipe was first published in Thu Jan 13 12:53:42 GMT 2022.
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