This is the soup to make when you’re craving something comforting but don’t want the heavy feeling afterwards. It’s got beans, red peppers and kale, for a boost of nutrition, along with the comforting properties of potatoes, sausage and a nice warm broth.
Sausage, Kale and Bean Soup DF GF 1
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Ingredients
- 1 tablespoon cold-pressed rapeseed oil
- 450g pork sausage meat
- 1 onion, chopped
- 1 red pepper, chopped
- ¾ teaspoon chunky salt, divided
- 2 teaspoons Epicure Chopped Garlic
- ¼ teaspoon chili flakes
- 750ml chicken stock
- 250g mini potatoes, cut into quarters
- 1 tin Epicure Borlotti Beans
- 2 bay leaves
- 100g torn kale
The recipe Sausage, Kale and Bean Soup Kitchen Mode
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1
Heat oil over medium heat in a large heavy pan. Add the sausage and cook, breaking it up into smaller pieces as you go, until cooked through.
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2
Tip in the onions and peppers with ¼ teaspoon salt. Cook for 5 min until they are softened. Add in the garlic and chili flakes and cook for 1 minute to take the edge off.
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3
Stir in the stock, potatoes, beans, bay leaves, pepper flakes and ½ teaspoon salt. Turn up the heat and bring to a boil, scraping up any bits that may have stuck to the bottom of the pan.
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4
Once at a boil, lower the heat and simmer for 15 minutes or until the potatoes are tender.
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5
Remove the bay leaves and stir in the kale. Cook for a few minutes to wilt.
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6
Season to taste with salt and pepper and then spoon into bowls to serve.