Let’s talk about Bev Cooks, one of the wittiest bloggers out there. Her blog was a lot about food but since the arrival of two beautiful babies (twins!) in her life a year ago, the blog (whilst still predominantly food) has an element of life style and babies. The babies, oh my god, the babies. I’m not a broody baby lover but the captions Bev writes for the pictures she shares on Instagram, make my day, every single day. Please go and check them out.
This recipe is one of Bev’s favourites and I have been meaning to try it for some time. I snagged a gorgeous bunch of kale at the farmer’s market this weekend and decided that the moment to make this soup had arrived.
Ok, so I know that it doesn’t look pretty and I know my new year’s resolution is to improve my photography and I will get there! Last night was a rush though, so a quick snap had to suffice. It was jam packed with subtle flavours, a comforting, warm hug in a bowl. I don’t have sausages often but it was a lovely change. I tried a new supermarket that’s just opened near us, they didn’t have any 100% pork (gluten free) sausages so I settled for 97% pork chipolatas. Bev recommends Italian sausages but the choice is yours. The secret is the Parmesan rind. I also got to use some of the delicious bone broth/stock that I’d left to simmer on and off over the weekend. I got a lovely, big bone free from a local butcher and later added the carcass of our roast chicken. I love having home made stock on hand, it makes me feel like I’m succeeding in life, ya know? In a ‘look at me, I work and I have home made stock’ kind of way, it is an illusion that I’ve got my life together. Cooking does that. Anyway….
- 4 sausages/8 chipolatas
- 2 tbsp of olive oil
- 3 cloves of garlic, finely chopped
- A pinch of paprika
- 1 courgette, halved long ways and sliced (semi-circles)
- 1 tin of cannellini beans, drained and rinsed
- 5 cups of stock (any stock you’d like but I’d recommend a meat stock such as chicken, over a vegetable one in this case)
- A bunch of nero kale, chopped (or a kale of your choice)
- 1 Parmesan rind (I save mine in the freezer for stocks and soups, nothing gets wasted!) or a chunk of Parmesan
- 1 lemon, quartered
- Salt and pepper, to season
- Chop up your sausages and cook them in a large(ish) saucepan on a medium heat, until cooked through. Place the sausage chunks in a bowl and set aside.
- Place the olive oil in the pan and add the garlic and paprika, let it all cook for a minute or two.
- Add in the courgette and make sure it gets well coated in the oil and garlic. Leave to cook for a further couple of minutes.
- Add the beans, stir and cook for a further minute.
- Pour in the stock, followed by the kale and Parmesan rind. Stir well and bring to a boil.
- Season with salt and pepper.
- Reduce the heat and simmer for 15 minutes.
- Add the cooked sausage to the soup and allow it to become piping hot.
- Fish out the Parmesan rind with tongs (if just using Parmesan it’ll have melted deliciously into your soup).
- Serve with a squeeze of lemon juice (and some delicious crusty if you’d like).