Ingredients:
- 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
Method:
- Heat a little oil in a large pot and sauté garlic, onion and carrot until tender.
- Skin and add sausages to pot and seal, mashing with a wooden spoon as you do so.
- Add stock, cabbage, potato and zucchini, then boil for 45 minutes, stirring regularly.
- 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.
- Serve with parmesan.
