Shallot, sausage and borlotti bean soup

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

Serves: 4-6


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


1. 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.

2. 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.

3. 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.

4. Mix well and cook for a further 5 minutes, until the cabbage is just cooked.

5. Slice the sausages into three, place in a bowl, and pour over all the bean soup.

6. Season to taste. Serve with crusty bread and chopped parsley.

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