Sourdough bread, available at supermarkets, is often served with western soups. Its crust is crispy and inside soft. You may use garlic bread or any other bread if you like.
Prep time: 10 mins
Cook time: 20 mins
Yield: 5 to 6 serves
Ingredients:
- 3 (about 260 gm) Angus beef sausages
- 1 onion
- 2 cloves garlic, minced
- 3 stalks celery, diced
- 1 carrot, peeled and diced
- 1 can (400 gm) diced Italian tomatoes
- 2 cups salt-reduced chicken stock
- 3 cups water
- 1 can (400 gm) organic red kidney beans
- 1 can (400 gm) organic cannellini beans
- 100 gm macaroni (or shell pasta, any pasta to liking)
- 100 gm baby spinach
- parmesan cheese, shredded, to taste
- 2 sourdough buns, reheated, served with soup
- Peel and remove the skin of beef sausages. Roughly chop into bite-sized chunks. (Please see the above photo shown.)
- Drain out the red kidney beans and cannellini beans. Discard the water inside. Set aside.
- Heat oil in a large pot over medium-high heat. Add beef sausage chunks. Cook until all sides are lightly brown. Remove from the pot and place on kitchen towels to absorb excess oil.
- Discard excess oil from the pot, leaving about 2 tablespoon of oil to sauté vegetables. Add onion and cook until soft. Make sure not to burn them. Add garlic, celery and carrot. Stir to combine. Continue to cook about 2 minutes. Pour in diced tomatoes, chicken stock and water. Bring it to a boil. Continue to cook for 3 to 5 minutes. Add red kidney beans, cannellini beans, beef sausages. When it boils again, add macaroni. Cook until the macaroni is just al dente, less 1 minute than the time suggested on packaging. Don’t over-cook it. Turn off the heat. Stir in baby spinach. It’s done.
- In the meantime, heat up sourdough buns in a preheated oven or pan-fry in a non-stick pan.
- Sprinkle shredded parmesan cheese on top when served. Hot sourdough buns served as side. Enjoy!
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