This soup is brilliant for adults and children at any time of the day. Lots of carbs and protein to keep you going throughout. I often do my weekly shop on a Monday afternoon, so i tend to make a batch of this, or a version of, on a Monday morning. Just to use up any bits lurking in the bottom of the fridge. It’s a truly simple recipe that serves you well as back up when you need a speedy lunch or the kids need a bowl of goodness after a swim or game of footie. it gets better after a few days, so make a little extra!

Preparation 15

Cooking 30

Serves 4

2 tablespoons olive oil

2–3 pork sausages, removed from skin (try to use a sausage with a little extra flavour like Toulouse or Italian)

1 large onion, finely chopped

2 garlic cloves, chopped

2 sticks celery, diced

1 carrot, peeled and diced

3 tablespoons tomato purée

1 litre chicken or vegetable stock

400g cooked haricot or cannellini beans (if using dried, 200g soaked overnight and boiled for 1 hour)

salt and pepper

Optional

greens…cabbage such as Kale or Savoy, cut into large strips would well.

At tomatoes that have seen better days, chopped

courgette, chopped

Parmesan cheese, grated

1. Place a large casserole type pan on the stove and add the olive oil along with the sausage meat, roughly broken up with your fingers. Brown the sausage meat for a few minutes and break it up a little more with your spatula.

2. Now add the onion, garlic, celery and carrot and cook for a further 5–6 minutes. Add the tomato purée, the stock and the haricot or cannellini beans. Season and simmer for 20–30 minutes.

3. If you are adding any greens to your soup, add them 5 minutes before serving so they don’t overcook. Serve with crusty bread and a little Parmesan if you wish.

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