• 40ml olive oil
  • 2 garlic cloves, crushed
  • 1 medium onions, chopped
  • 2 potatoes, diced
  • 1 carrot, chopped
  • 1 zucchini, chopped
  • 4 Italian sausages
  • ½ small savoy cabbage, finely sliced, core and
  • ribs removed
  • 8 cups chicken stock, bought or homemade (we use Massel)
  • 1 cup macaroni
  • 1 can of Borlotti Beans, drained
  • Freshly ground salt & pepper
  • Freshly grated parmesan


  1. Heat a little oil in a large pot and sauté garlic, onion and carrot until tender.
  2. Skin and add sausages to pot and seal, mashing with a wooden spoon as you do so.
  3. Add stock, cabbage, potato and zucchini, then boil for 45 minutes, stirring regularly.
  4. Add macaroni, mix in well and cook for 10-12 minutes until al dente. In the last 3 minutes add in the drained borlotti beans. Season to taste.
  5. Serve with parmesan.
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