Recipes

Heat the rapeseed oil in a heavy-based sauté pan or saucepan. Add the shallots and sausages and sauté for 5 – 10 minutes, browning them all over. Add the carrots and sauté for a further 3 minutes. Add the garlic and cook for 30 seconds, then add the tinned tomatoes, tomato purée, borlotti beans, wine, stock, sugar and bay leaf. Season well with sea salt and black pepper. Bring to the boil and simmer for 15 minutes on a low heat. If the soup becomes too thick, add a little more stock, and then add the shredded cabbage and the parsley. Mix well and cook for a further 5 minutes, until the cabbage is just cooked.

Remove the sausages and slice each one into three. Divide between warmed serving bowls and pour over all the bean soup. Garnish with a little more parsley and serve with warm bread.