Method:

1. In a large Pot, begin to sweat down your diced leek, carrot & Onion in some olive oil. Once they begin to soften go in with a few cloves of garlic. 
2. Keep your sausages in the casings but squeeze out the filling into little meatballs in a pan with some oil on medium heat. Browning on all sides and then remove from the heat but keep the fat.
3. Now toast your spices in the pot, once fragrant go in with your tomato paste and caramelize it & cook it out until it becomes a deep colour. You can go in with a pinch of sugar here as well to balance.
4. Now add your stock to the pot, scraping the bottom with your wooden spoon to release the fond.
5. Once the soup temp is back up, add in your beans, meatballs, chopped silverbeet & cabbage.
6. Once the veg has softened, go in with your pasta – cook to instruction in the broth.
7. Add some Fresh Dill, a splash of milk & the juice of a lemon.
8. Serve with crunchy bread.