Spicy cabbage and sausage soup

By Birgitta

Halfway between a soup and a stew - in fact, you could serve it with mash or stirred into pasta.

Hugh Fernely-Whittingstall for The Guardian, Nov 2008

Ingredients

• 1 tbsp olive oil
• 4 fresh chorizo (or other spicy sausage), about 400g
• 1 large onion, finely chopped
• 1 leek, white only, finely chopped
• 1 large carrot, peeled and diced
• 1 small celery stick, diced
• 3 tbsp tomato purée
• 400 g tinned cannellini beans, drained and rinsed
• 1 bay leaf
• 750 ml chicken stock
• 1 pinch cayenne pepper (optional)
• 180 g Savoy or other cabbage, tough stalks removed, shredded
• 1 handful parsley leaves, chopped
• Fine sea salt and freshly ground black pepper

Details

Servings 6
Adapted from guardian.co.uk

Preparation

Step 1

Warm the oil in a big saucepan over a medium-high heat. Brown the sausages for eight minutes, until they render their fat, then remove and cut each into three. Reduce the heat to low and sauté the onion and leek in the chorizo fat until very soft but not browned. Add the carrot and celery, cook until softened (five minutes), then stir in the tomato purée, beans, bay leaf, sausages, stock and cayenne, and simmer, partially covered, for 30 minutes. Add the cabbage, simmer for 10 minutes, stir in the parsley, season and serve with crusty bread.