Italian-style sausage & kale soup
Calorie controlled cooking spray
1 small, peeled and finely chopped
1 medium, finely chopped
Reduced fat pork sausages, grilled
360 g, skin removed and meat crumbled
2 tablespoon(s), level
Chicken stock cube(s)
1 cube(s), 1 litre
Cannellini Beans, cooked
1 can(s), large, drained
70 g, shredded
2 tablespoon(s), grated
- Mist a large saucepan with cooking spray. Set over a medium-high heat and fry the carrot and onion for 7-8 minutes until softened. Add the sausage meat, stirring for 3-4 minutes until cooked through. Then stir in the thyme and tomato purée, and cook for another minute.
- Pour in 1 litre stock and bring to a gentle simmer. Add the beans and kale to warm through for another 2 minutes. Remove the thyme and ladle into four bowls. Top with a little Parmesan.