Easy sausage and silver beet soup
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Time to make:
$2.96 per serve
(at time of publication)
Full ingredients list:
375g (about 6) lean, spicy beef sausages
1 red onion, thinly sliced
2 cloves garlic, crushed
2 x 400g cans no-added-salt diced tomatoes
400g can cannellini beans, rinsed
2 cups trimmed, finely shredded silver beet
Nutritional information (per serve)
Instructions and steps:
Step 1Heat a large saucepan over a medium-high heat. Add sausages. Cook for 5-7 minutes or until cooked through. Remove from pan. Cool slightly and thinly slice.
Step 2Place onion and garlic in saucepan. Cook, stirring, for 5 minutes until vegetables soften. Add tomatoes, 2 cups water and beans. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 10-15 minutes until soup thickens slightly.
Step 3Return sausages to pan with shredded silver beet. Cook for 1-2 minutes until sausages are heated through and silver beet wilts. Season to taste.
Any lean sausages would work here – try pork and fennel or chicken and herb.
Make it gluten free: Check sausages are gluten free.
Serve with bread rolls (suggested serving: 1 wholegrain bread roll).
About this recipe
First published: October 2010