French shallot, Toulouse sausage and borlotti bean stew
2tbsp olive oil
12 shallots, peeled and left whole
8 Toulouse sausages or spicy/Lincolnshire sausages 1 medium carrot, peeled and diced 2 cloves garlic, cut into slivers 400g can tomatoes 400g borlotti beans, drained 500ml chicken stock Bay leaf
100ml red wine Sea salt and black pepper 150g shredded Savoy cabbage 1tbsp chopped flat-leaf parsley
1 Heat the olive oil in a heavy-based saute pan or saucepan, then add the shallots and sausages and saute for 4-5 minutes, browning them all over.
2 Add the carrot and saute for 3 minutes. Add the garlic and cook for 30 seconds, then add the tomatoes, beans, stock, bay leaf and half the wine. Season well with the salt and pepper.
3 Bring to the boil and simmer for 15 minutes on a low heat (if the soup becomes too thick, add a little more stock). Then add the shredded cabbage and rest of the red wine and parsley.
4 Mix well and cook for a further 5 minutes, until the cabbage is just cooked.
5 Slice the sausages into three, place in serving bowls, and pour over soup.