Home / Made By Hand / RED CABBAGE, WHITE BEAN & ITALIAN SAUSAGE SOUP

RED CABBAGE, WHITE BEAN & ITALIAN SAUSAGE SOUP

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Winter warmer: Add Phil’s hearty and wholesome soup to your winter repertoire.

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INGREDIENTS

  • Olive oil for cooking
  • 1 large red onion
  • 2 cloves of garlic – thinly sliced
  • 2 bay leaves
  • 1 small red cabbage (approx. 600g) – cut finely
  • 1 regular-sized tin of Italian tomatoes (240g)
  • 1 regular-sized tin of cannellini white beans (240g) – drained and rinsed
  • chicken stock – make your own or buy (500g)
  • 1 small dried red chilli
  • 1 thin Italian sausage (300g) – cut into pieces
  • Seasoning to taste

PREPARATION

  1. Heat the olive oil and bay leaves in a heavy-bottomed pan, then sautée onion and garlic.
  2. Add thinly sliced cabbage, stock and chilli. Also add the sausage by crumbling it with your fingers. Cook for 40-50 minutes on a low heat.

  3. Then add the white beans so they heat through properly (approx 10 minutes).

SERVE WITH BRUSCHETTA:

Cut thin slices of sour dough bread and toast. Rub with a peeled garlic clove and stand the toast upright in each soup bowl, before adding finely grated parmesan. Tuck in and enjoy.

QUICK TIP:

To make a vegetarian soup adapt the recipe with veggie stock and replace the sausage with two fresh tomatoes, a couple of chunks of pumpkin and some kale (remove the rib then cut up the leaves thinly).

WINTER FOOD THINKING FROM PHIL

  • For a quick fix of vitamins to keep germs at bay, or when recuperating, try a smoothie made using a NutriBullet. Or make a big pot of soup and freeze portions.
  • Take the bite out of winter by trying new restaurants. Phil’s got his eye on the new Chinese Laundry, 107 Upper Street.
  • Explore Islington’s food shops – Italian delis, fish from Steve Hatt or Moxon’s and cheese from La Fromagerie at Highbury Barn.

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