Creamy Italian Potato & Sausage Soup

PREP TIME: 15 MINUTES

COOKING TIME: 30 MINUTES

SERVES: 6

INGREDIENTS

750g bag Spud Lite baby potatoes, diced

1 tablespoon olive oil

1 large brown onion, diced

2 cloves garlic, crushed

1 large carrot, peeled and diced

1 stick celery, diced

ó teaspoon dried chilli flakes

300g pork and fennel sausages (approx. 3 sausages), skins removed and broken up

1.5 litres chicken stock

340ml creamy evaporated milk

400g cannellini beans, drained and rinsed

2 cups kale, chopped

Zest of 1/2 lemon

2 tablespoons lemon juice

salt flakes & freshly ground

black pepper

1/2 cup grated parmesan

METHOD

1. Heat olive oil in a large saucepan over a medium-low heat. Add onion, garlic, carrot, celery and chilli, stirring to combine. Cover and cook for 10 minutes or until onion is soft.

2. Add pork and fennel sausages, breaking them up with a wooden spoon and increase heat to medium. Cook for 5 minutes before adding stock, milk and potatoes. Bring to the boil, reduce heat to a simmer, cover and cook for 20 minutes or until potato is tender.

3. Add beans, kale, zest, juice, salt, pepper and half the parmesan, stirring until combined and beans have warmed through.

Serve soup topped with extra parmesan.

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