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Home > Recipes > Cabbage and sausage minestrone

Cabbage and sausage minestrone
( SERVES 4 )

Annabel Langbein

Publication: Canvas

Canvas

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Cabbage and sausage minestrone

Photo by Annabel Langbein media

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This soup is also great with diced chorizo instead of the pork sausage and kale instead of the cabbage. Replace the sausage with 200g diced chorizo and swap the cabbage for chopped de-stemmed kale or silverbeet. Be sure to add the vegetables right at the last minute so they don't overcook.

Ingredients

1 can Cannellini beans, 400g, drained and rinsed, or 1½ cups cooked beans
2 cans Chopped tomatoes in juice, 400g each, or cherry tomatoes in juice
8 cups Chicken stock
40 g Pasta shapes, dried
1 tsp Fennel seeds, finely chopped
4 Pork and fennel sausages
4 cups Finely shredded cabbage, you want packed cups here
2 Tbsp Chopped parsley, to serve (optional)
¼ cup Parmesan cheese, finely grated, to serve (optional)

For the sofrito flavour base

2 Tbsp Extra virgin olive oil
1 Onion, finely chopped
2 Garlic cloves, finely chopped
1 stalk Celery, finely chopped
1 small Leek, white part and half the green, sliced thinly
1 Bay leaf
1 tsp Thyme leaves

Directions

  1. To make the sofrito flavour base, heat oil in a medium pot, add all other ingredients and cook until lightly softened (15-20 minutes). Discard bay leaf. (You can make this base in bulk and store in a jar in the fridge for up to a week or divide into cup-sized measures and freeze.) 
  2. Add beans, tomatoes, stock, pasta and fennel and bring to a simmer. Squeeze small nuggets of sausage out of their skins into the soup, discarding skins. Simmer until pasta is almost tender (8-10 minutes). 
  3. Just before serving add cabbage and cook until wilted (a further 3-4 minutes). Adjust seasoning to taste, ladle into warm bowls and sprinkle with parsley and parmesan if desired.

More of Annabel's winter soups

  • Silky pumpkin and kumara soup
  • Rib-sticking pea and ham soup
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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