Pork sausage minestrone
SERVES 4 PREP AND COOK TIME 8 HOURS
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250g pork and fennel sausages
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1 tablespoon extra virgin olive oil
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1 large
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(200g) onion, chopped finely
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1 medium
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(120g) carrot, cut into
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2cm pieces
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2 (300g) celery stalks, cut into
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2cm pieces
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3 cloves garlic, crushed
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2 teaspoons fennel seeds
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½ teaspoon dried chilli flakes
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400g can cherry tomatoes
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1.5 litres (6 cups) chicken stock
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2 small sprigs rosemary
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60g soup pasta
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400g can chickpeas, drained, rinsed
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½ bunch (100g) cavolo nero, leaves stripped, chopped coarsely
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½ cup (50g) finely grated parmesan
1 Squeeze the sausage meat from the casings in small pieces onto a plate lined with baking paper. Heat oil in a large non-stick frying pan over medium-high heat. Cook the sausage meat, turning, for 5 minutes or until golden. Remove sausage from pan; drain on paper towel.
2 Add the onion, carrot and celery to pan; cook, stirring occasionally, for 5 minutes or until golden. Add the garlic, fennel seeds and chilli; cook, stirring, for 1 minute or until fragrant. Add tomatoes, stock and rosemary; bring to a simmer, scraping the bottom of the pan to release any caramelised bits of food.
هذه القصة مأخوذة من طبعة June 2020 من Australian Women’s Weekly NZ.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة June 2020 من Australian Women’s Weekly NZ.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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