Tuscan White Bean Soup Recipe

This isn't the prettiest of dishes, but it's delicious...

The Italian flavours combined with the sausage and beans is wonderfully filling and comforting. You can serve on its own or with gluten free bread or, even better, garlic bread.

Recipe (Serves 4-5):

6 gluten free sausages

1 red onion, peeled and diced 

1 large potato, peeled and cut into 1cm cubes 

3 medium carrots, peeled and diced

1 knob of butter 

1.5 litres of chicken stock

3 tins cannellini beans, drained and rinsed 

2 handfuls spinach 

1 cup grated parmesan 

3 sprigs rosemary, leaves finely chopped

2 tbsp chopped fresh parsley 

Pinch of chilli flakes

2 tsp dried Italian herbs 

Salt & pepper, to taste

1 tablespoon of extra virgin olive oil

A few basil leaves, to serve

Gluten free bread, to serve

Splash the oil into a big pot and then toss in the carrots and onion. Sauté for 5 minutes on a medium heat until they soften slightly. Add the potatoes and butter then cook for a further 5 minutes. 

Remove the sausages from their skins and break them up into small pieces until they resemble mince meat. Add the sausage meat and rosemary to the pan and cook until meat is browned, stirring constantly.

Pour in the chicken stock, add the dried herbs, chillies and season well. Bring to boil then turn down to a simmer for around 30 minutes, stirring occasionally, until the vegetables are soft. 

Add the tins of beans, three quarters of the parmesan, the spinach and three quarters of the parsley. Finish with lots of black pepper and simmer for another 10 - 15 minutes, stirring regularly. 

Divide between bowls and sprinkle over the remaining parmesan and parsley and serve with bread.