Name: Minestrone
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 4.00 sausages Italian; 30.00 ml fresh chillies 573; 1.00 onion large, chopped; 2.00 carrots chopped; 1.00 celery stalks chopped; 15.00 ml tomato paste; 6.00 cloves garlic cloves, peeled; 400.00 g tin whole tomatoes, chopped; 60.00 ml fresh Italian parsley chopped; 200.00 g cabbage sliced; 150.00 g cabbage sliced; 1.50 litres stock vegetable or chicken; 400.00 g tin white beans, drained rinsed; 15.00 ml fresh thyme; 2.00 pinch salt and freshly ground black pepper to taste; 100.00 g parmesan cheese shavings; 100.00 ml pesto or olive oil, to garnish

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Ingredients (17)

4.00	sausages — Italian
30.00 ml	fresh chillies — 573
1.00	onion — large, chopped
2.00	carrots — chopped
1.00	celery stalks — chopped
15.00 ml	tomato paste
6.00 cloves	garlic — cloves, peeled
400.00 g	tin whole tomatoes, chopped
60.00 ml	fresh Italian parsley — chopped
200.00 g	cabbage — sliced
150.00 g	cabbage — sliced
1.50 litres	stock — vegetable or chicken
400.00 g	tin white beans, drained — rinsed
15.00 ml	fresh thyme
2.00 pinch	salt and freshly ground black pepper — to taste
100.00 g	parmesan cheese — shavings
100.00 ml	pesto — or olive oil, to garnish

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Method:

1. Place the sausages in a saucepan, cover with
cold water and bring to the boil. Reduce the
heat and allow to simmer for 5 minutes before
you drain them and cut into slices.

2. Heat the olive oil in a large saucepan over a
moderate temperature. Add the onion, carrot
and celery and stir-fry over moderate heat until
soft (about 10 minutes). Add the sausages
and stir-fry until they begin to brown. Add the
tomato paste and stir for 1 minute. Add the
garlic, tomatoes and half the parsley and allow
to simmer for 10 minutes.

3. Add half the cabbage, half the Savoy cabbage
and 1 litre of stock. Bring to the boil, reduce
the temperature and simmer for 30 minutes.

4. Purée half the beans together with some of
the cooking liquid. Add the remaining beans,
Savoy cabbage and stock and bring to the
boil. Boil the soup until the cabbage is soft but
retains its fresh, green colour, then add the
remaining parsley, the thyme and the bean
purée. Season to taste.
Pour the soup into warm soup bowls and
garnish with Parmesan shavings and spoonfuls
of pesto or olive oil. Serve the minestrone with
fresh bread.