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  • Cooking Time: 30 - 60 mins
  • Cuisine: Other
  • Main Ingredient: Sausage
  • Preparation Time: Under 30 mins
  • Serves: 4+


  • You’ll need:
    12 shallots, peeled and left whole
    8 sausages
    2 cloves of garlic, cut into slivers
    2 tbsp olive oil
    1 medium carrot, peeled and diced
    400g borlotti beans, drained
    400g can of tomatoes
    150g shredded Savoy cabbage
    1 tbsp chopped parsley
    500 ml chicken stock
    100ml red wine
    Black pepper and sea salt
    Bay leaf


Treat your guests to some bangers this bonfire night with this sausage soup...

Heat the olive oil in a heavy based sauté pan or saucepan and add the shallots and sausages and sauté for 4-5 minutes, browning them all over.
Add the carrots and sauté for a further 3 minutes, not colouring them too much. Add the garlic and cook for a further 30 seconds, then add the tomatoes, beans, half the wine, stock, bay leaf, season well with sea salt and black pepper.
Bring to the boil and simmer for a further 15 minutes on a low heat. If the soup becomes too thick, add a little more stock, then add the finely shredded cabbage, parsley and the rest of the red wine.
Mix well and cook for a further 5 minutes, until the cabbage is just cooked.
Slice the sausages into three, place in a bowl, and pour over all the bean soup.
Season to taste. Serve with crusty bread and chopped parsley.

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