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Sausage, Shallot and Borlotti Bean Soup
    • Prep: 0:20
    • Cook: 0:35
  • Difficulty:
  • Serves:
    4 - 6


    • 2 tbsp rapeseed oil
    • 12 shallots, peeled and left whole
    • 8 Toulouse or spicy sausages
    • 1 carrot, peeled and finely diced
    • 3 cloves garlic, peeled and finely chopped
    • 1 x 400g tin chopped plum tomatoes
    • ½ tbsp tomato purée
    • 1 x 400g tin borlotti beans, drained and rinsed
    • 55ml red wine
    • 700 ml chicken stock
    • 1 bay leaf
    • 1 tsp caster sugar
    • 150g Savoy cabbage, finely shredded
    • 2 tbsp parsley, finely chopped, plus extra to garnish
    • Sea salt and black pepper


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.