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Recipe by Sophie McIntyre of Club Sup
This nourishing weeknight recipe comes from Sophie McIntyre, founder of Club Sup—a supper club built around connection and comfort.
“This recipe is the ultimate easy meal in our home. We nearly always have these ingredients on hand. Tucking into this at any time of the day is like a big warm hug—it’s also the main reason you should always keep your parmesan rinds in the freezer for recipes like this!” — Sophie
Serves 4
Ingredients
3 x Italian pork and fennel sausages
1 clove of garlic
2 tbsp of olive oil
1 carrot
2 celery stalks
Half a bunch of cavolo nero destemmed and finely chopped
1 can cannellini beans
500ml chicken stock
1 x parmesan rind or two tbsp of nutritional yeast
¼ cup Ditalini pasta or stelline
Parmesan to serve
Method
- Fill up a small saucepan with water and bring to the boil
- Peel the sausage meat from their casings. Heat up on medium to low a heavy bottomed and using your hands tear pieces of sausage into the pan and fry. Use a wooden spoon to break up the sausage. Cook until golden brown.
- Remove the sausage and to the pot and add the carrot and celery cooking for about 3 - 5 minutes then crush your garlic and cook for a further minute.
- Add the chicken stock and parmesan rind to the pot with the carrot, celery and garlic and bring to the boil.
- Add the pasta to the saucepan of boiling water and cook the pasta for about 4 minutes - until it reaches just before al-dente. This is the point you'll want to cook it another minute longer.
- Turn the pasta water off and the chicken stock pot down to low. Drain the pasta from the water
- Add the pasta, cannellini beans, the cooked sausage and the cavolo nero, into the pot with the chicken stock allow to cook for 2-3 more minutes.
- Season to taste with salt and pepper. Serve across four bowls and garnish with a good grating of parmesan and drizzle with olive oil.
