Beef Sausage, bean and spinach soup
Soups are a perfect meal for a snack, lunch or dinner and make use of all the vegetables that you may have lying around in the fridge. To these basic recipes you can add any of your own cooked proteins or have the soup as a starter then have your protein with a salad. Soups are perfectly accompanied with a small bread roll, pita bread or flour tortilla and can be easily transported in a thermo flask keeping them hot or take them to work in a container to be reheated later.
1 tablespoon olive oil
½ brown onion, diced
1 clove garlic, minced
Sprig of rosemary or a good pinch of dried
250g beef sausages coarsely chopped ( choose lean sausages)
2 cups of chicken stock
400g tin of cannellini beans, drained and rinsed
1 x 400g tin of diced tomatoes with herbs
150g baby spinach leaves
Heat the oil in a heavy based saucepan and sweat off the onion, rosemary and garlic until softened.
Add in the chopped sausages and cook for a further4 minutes until the sausages start to brown. Pour
in the chicken stock, cannellini beans and the diced tomatoes and stir.
Reduce the heat and simmer for 15 minutes.
Season with salt and pepper and add in the baby spinach just before serving.