Rachel Allen's smoked sausage, bean and root vegetable soup recipe
This is such an easy soup to make and the combination of smoked sausage and root vegetables makes it very statisfying.
Ingredients
- 1 tbsp Olive oil
- 150 g Smoked sausage, such as cabanossi, sliced into 5mm pieces
- 1 Onion, peeled and chopped
- 4 Cloves of garlic, peeled and chopped
- 1 pinch Salt and freshly ground black pepper
- 1.5 l Chicken or vegetable stock
- 1 Bay leaf
- 2 Sprigs of thyme
- 1 Carrot, peeled and cut into 1cm dice (
- 1 Parsnip, peeled (remove the woody core if the parsnip is very large) and cut into 1cm dice
- 400 g Tin of white beans such as haricot, drained and rinsed
- 1 Potato, peeled and cut into 1cm dice
- 1 tbsp Olive oil
- 5.3 oz Smoked sausage, such as cabanossi, sliced into 5mm pieces
- 1 Onion, peeled and chopped
- 4 Cloves of garlic, peeled and chopped
- 1 pinch Salt and freshly ground black pepper
- 2.6 pints Chicken or vegetable stock
- 1 Bay leaf
- 2 Sprigs of thyme
- 1 Carrot, peeled and cut into 1cm dice (
- 1 Parsnip, peeled (remove the woody core if the parsnip is very large) and cut into 1cm dice
- 14.1 oz Tin of white beans such as haricot, drained and rinsed
- 1 Potato, peeled and cut into 1cm dice
- 1 tbsp Olive oil
- 5.3 oz Smoked sausage, such as cabanossi, sliced into 5mm pieces
- 1 Onion, peeled and chopped
- 4 Cloves of garlic, peeled and chopped
- 1 pinch Salt and freshly ground black pepper
- 6.3 cups Chicken or vegetable stock
- 1 Bay leaf
- 2 Sprigs of thyme
- 1 Carrot, peeled and cut into 1cm dice (
- 1 Parsnip, peeled (remove the woody core if the parsnip is very large) and cut into 1cm dice
- 14.1 oz Tin of white beans such as haricot, drained and rinsed
- 1 Potato, peeled and cut into 1cm dice
Details
- Cuisine: British
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Pour the olive oil into a large saucepan on a medium heat and, when hot, add the sausage pieces. Stir-fry for 1 minute and then add the onion and garlic. Season with salt and pepper, then cover with a lid and cook for 5 minutes or until the onion is soft but not browned.
- Add the stock, along with the bay leaf and thyme, and bring to the boil, then reduce the heat to a simmer. Season with salt and pepper, add the carrot and cook, uncovered, for 15 minutes.
- Tip the potatoes and parsnip into the pan, along with the cannellini or haricot beans, and cook for a further 15 minutes or until the vegetables are soft. Taste for seasoning, then divide between bowls to serve.
Also worth your attention:
More recipes from Rachel Allen
Book: Easy Meals
Publisher: Collins
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