Italian Sausage & Broad Beans Soup
Warm up with this tasty and cosy Italian Soup with sausage and broad beans from Sicily.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 bowl
- 1 large pot
- 1 cooking silicone spoon
Ingredients
- Belmorso Extra Virgin Olive Oil Gusto
- 1 medium yellow onion
- 3 Italian sausages
- 400 gr broad beans I am using canned but you can pre-cook your fresh or frozen ones in advance.
- 400 gr spinach leaves or kale optional
- 1 cube vegetable stock
- 1 lt water
- 200 ml cooking cream I am using lactose free, but regular is fine.
- rustic bread
- grated parmesan optional
- salt and pepper
Instructions
- Wash, peel and chop your onion.
- Wash your leaves, if you chose to use any.
- Sauté the onion in your pot with a generous drizzle of Belmorso EVOO or Novello.
- Drain your fava aka broad beans and add them to the pan to sauté too.
- Heat the water for your stock (1 litre) and melt the stock cube in it.
- Bake the sausage in the oven and once ready cut into pieces. Alternatively, you can remove the casing, cut into pieces and add it to cook with your stock.
- Add half the vegetable stock and leave to cook for 30 minutes.
- Add the spinach or kale.
- Add the sausages you chopped and the remaining stock.
- Add the cooking cream. Season and leave to cook for another 30 minutes.
- Serve with a drizzle of EVOO and some toasted rustic bread.
Notes
Calories do not include the side bread or the optional parmesan and oil drizzle on top.