2 -3 Servings
INGREDIENTS
- 7 sweet Italian sausages
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 3 carrots, cut into 2 cm pieces
- 3 celery stalks, cut into 2 cm pieces
- 340 g red potatoes, cut into 2 cm pieces
- 5 garlic cloves, minced
- 1 teaspoon dried basil
- 2 litres unsalted chicken stock
- 800 g can diced tomatoes
- 800 g butternut squash, peeled and cut into 2.5 cm chunks
- About 150 g kale, chopped (approx. 6 packed cups)
- 425 g can cannellini beans, drained and rinsed
METHOD
- Place the sausages in a large saucepan with water coming about one-third up the sides.
- Cook over medium heat, turning occasionally, until the water evaporates and sausages are cooked and browned (about 23–25 minutes).
- Transfer to a board, cool for 5 minutes, then slice into 1.25 cm rounds.
- Wipe out the pot. Heat olive oil over medium heat.
- Add onion, celery, carrots, potatoes, garlic and basil. Cook, stirring occasionally, until starting to soften (5–6 minutes).
- Add stock, diced tomatoes, squash and kale. Bring to the boil, then reduce heat to medium–low, cover and simmer until vegetables are tender (15 minutes).
- Stir in sausage and beans, return to a gentle simmer and cook 5 minutes longer. Serve hot.