In Italy, the combination of pork and beans has been celebrated for centuries. This is unfussy food that will nourish your gut and provide a boost of vitamins and minerals when we need them most. It freezes beautifully too, so do make a large batch and store some for another day - the best ‘fast food’ you’ll ever eat!
Tuscan Sausagemeat & Kale Soup
Ingredients
Method
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The night before, tip the broth mix into a bowl and fill with cold water, then leave overnight to soak.
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The next morning tip the broth mix into a colander and give it a thorough rinse. Tip the broth mix into a saucepan and pour in the stock. Set the pan over a medium heat and bring to the boil, then immediately turn down the heat and leave the broth to simmer with the lid on for 40 minutes.
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Meanwhile, set a cast iron frying pan over a medium heat and drizzle in a little oil. Tip in the onions, carrots, garlic, along with a pinch of salt and fry until soft.
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To the frying pan the bay and rosemary along with the turmeric and cumin seeds then toast for 2-3 minutes.
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Take the sausages and slit the skin open. Squeeze the sausagemeat into the pan and discard the skins. Fry the sausage meat together with the veg and herbs until beautifully crisp. Scrape the sausagemeat, veg and herbs into the simmering broth.
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Take the kale and strip the leaves from each stalk. Roughly chop the kale leaves and then scatter into the broth, cooking for 2-3 minutes.
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Check the seasoning and adjust with a pinch of salt and pepper if required.
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Remove the broth from the heat and ladle out into warmed bowls. Serve with Hobbs House 6 seeded loaf slathered in Quicke’s grass-fed butter.
