PARSNIP, SAUSAGE AND TOMATO SOUP
Adding Parmesan rind gives a wonderful flavour to this soup.
Preparation 30 minutes
Cooking about 55 minutes Serves 4-6
225G FRESH ITALIAN-STYLE SAUSAGES 1 TBSP OLIVE OIL
1 MEDIUM ONION, CHOPPED
2 STICKS CELERY, ROUGHLY CHOPPED, PLUS ANY LEAVES
1 BAY LEAF
350G PARSNIPS, DICED
400G TINNED PLUM TOMATOES 600ML HOT CHICKEN STOCK LEAVES FROM A LARGE SPRIG OF THYME PARMESAN RIND (OPTIONAL)
200G TINNED BORLOTTI BEANS, DRAINED AND RINSED
200G TINNED FLAGEOLET BEANS, DRAINED AND RINSED
SMALL HANDFUL CHOPPED PARSLEY GRATED PARMESAN, TO SERVE
1 Fry the sausages in the oil in a large pan until browned all over. Remove with a slotted spoon, cut into slices and set aside.
2 Turn the heat to low and fry the onion, celery and bay leaf for about 10 minutes until softened.
3 Add the parsnips and cook for 2 minutes. Pour in the tomatoes and break up with a wooden spoon. Add the stock, sausage, thyme and Parmesan rind, if using, and bring to the boil. Cover and simmer gently for 30 minutes.
4 Add the beans and simmer uncovered for 5 minutes to heat through. Serve garnished with parsley and Parmesan.