Butternut ricotta tart with fiery rocket salad
A sheet of ready-rolled puff pastry makes for a simple speedy supper- we top ours with cream cheese, sage, nutmeg and squash
Sausage minestrone
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp olive oilplus extra for drizzling
- 2 onionsfinely chopped
- 6 carrotsroughly diced
- 4 celerysticks, roughly diced
- 4 garlic clovesroughly chopped
- 8 good-quality sausagesskins removed and sausagemeat broken into walnut-sized pieces
- 1 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 1 chicken stock cubecrumbled
- 400g can cannellini beandrained and rinsed
- 1 tbsp golden caster sugar
- 1 tbsp red wine vinegar
- large pack parsleyroughly chopped
- Tapenade toast(see 'goes well with'), to serve
Nutrition: per serving
- kcal393low
- fat23g
- saturates7g
- carbs32g
- sugars19g
- fibre6g
- protein14g
- salt2.4g
Method
step 1
Put the oil, onions, carrots, celery and garlic in a large saucepan. Cook gently over a low heat for 15 mins or until soft. Meanwhile, tip the sausage pieces into a non-stick frying pan, turn up the heat and sizzle for a few mins to brown. Put to one side.
step 2
Stir tomato purée through the soft vegetables and cook for 1 min more. Pour in the tomatoes, 3½ cans of water and the stock cube. Stir and simmer for 10 mins. Add the sausage pieces and beans, and bubble down for 10 mins until sausages are cooked through. Season and stir in the sugar, vinegar and parsley. Spoon into bowls, adding a Tapenade toast (see 'goes well with') to float, and a drizzle more olive oil, if you like.
