Can I get the Recipe?

Week 20 Dinner Two:

Sausage and Bean Soup


Recipe from Dorling Kindersley’s Soup

Prep Time: 20 min/Total Time: 30 min.

Serves 4.



Can I Get the Recipe Tip: Chicken, honey, and herb sausages are used in this hearty soup, but it is also excellent made with any other tasty pure-meat sausages or chorizo.  Make a double batch as this soup will freeze well for up to 3 months.



9 ounces (250g) cherry tomatoes, halved

4 tablespoons olive oil, plus extra to serve

salt and freshly ground black pepper

1 onion, finely chopped

7ounces (200g) organic chicken or other good-quality pure-meat sausages or chorizo,

peeled and roughly crumbled

4 garlic cloves, finely chopped

½ -1 teaspoon crushed hot red pepper flakes (according to taste)

1 x 14oz (400g) can cannellini beans, drained, rinsed, and drained again

about 3 cups hot chicken stock or vegetable stock

1 tablespoon balsamic vinegar

1 handful flat-leaf parsley or basil, chopped






Preheat the oven to 350˚F (180˚C). Place the tomatoes on a baking sheet, drizzle with half the oil, sprinkle with a couple of pinches each of salt and freshly ground black pepper, then turn to coat well. Roast for about 15 minutes or until softened and slightly wilted, then remove from the oven and drizzle with the balsamic vinegar.


Meanwhile, heat the remaining oil in a heavy-bottomed pot over medium heat. Add the onion and cook for 5 minutes or until soft. Stir in the sausage meat, garlic, and hot red pepper flakes, and cook, stirring, for 5–10 minutes or until the onion is pale yellow. Stir in the beans and stock, bring to a boil, adjust the heat to a steady simmer and cook for 10 minutes.
Add the tomatoes and their juices and stir in half the parsley or basil.


Ladle out a cupful of the beans and tomatoes without too much liquid, and process until smooth in a blender. Stir back into the pot, then simmer the soup steadily for 10 minutes. If it is too thick, thin with a little hot stock or water. Stir in the rest of the herbs and adjust the seasoning, adding salt, freshly ground black pepper, pepper flakes, and balsamic vinegar to taste. Ladle into warmed bowls, drizzle with a little more olive oil, and serve.