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