Italian vegetable soup with salsiccia
Ingredients
- 30ml (2 tbsp) extra virgin olive oil
- 1 red onion, finely chopped
- 2 fennel bulbs, roughly chopped
- 2 celery sticks, roughly chopped
- 2 garlic cloves, chopped
- 30ml (2 tbsp) tomato paste
- 100g green beans, horizontally sliced into bite-sized pieces
- 1,5L beef stock, hot
- 6 Italian salsiccia
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) fresh flat-leaf parsley, chopped, to serve
- crusty Italian bread, to serve
Instructions
1
Heat the oil in a large frying pan and add the onion. Cover and let the onion sweat, about 5 minutes.
2
Mix in the fennel, celery and garlic with the onions, and cook for a minute.
3
Add the tomato paste, green beans and stock, and bring to a boil. Reduce heat and simmer, covered, about 15 minutes.
4
Heat the grill.
5
Place the sausages on a baking tray and grill, turning to grill all over and cook through. Remove, slice diagonally and add to the soup. Adjust seasoning.
6
Ladle the soup into four bowls, sprinkle with parsley and serve with crusty Italian bread.
