Use your favorite little pasta shape for this warm minestrone soup; adjust cooking time according to box instructions.
– 1 tbsp vegetable oil– 1 red onion, finely chopped– 3 sausages, skins removed– 2 garlic cloves, finely grated– ½-1 red chilli, depending on how much heat you prefer, sliced– ½ large head of broccoli, finely chopped– 2 courgettes, sliced into half-moon– 200g small pasta (we used ditalini)– 1½ litres chicken stock, made with low-salt chicken stock cube– 200g curly kale or cavolo nero, stalks removed, roughly chopped– 1 lemon, zested and juiced– 20g parmesan, shaved
INGREDIENTS
In a big, lidded pot, heat oil on medium. Cook the onion for 10 minutes until mellow and golden.
INSTRUCTIONS
STEP 1
Spoon-crumble the sausages into bite-sized pieces. Cook till crisp and golden, 7-8 minutes. Mix in garlic and chili.
STEP 2
Put broccoli and courgettes in. Add pasta and chicken stock after 10-12 minutes of cooking.
STEP 3
Mix, then boil. Reduce to a simmer, cover, and cook for 8-10 minutes until pasta is almost done.
STEP 4
Add the kale or cavolo nero in small pieces and wilt them in. Cook for another two to three minutes, until the kale is done and the pasta is al dente.
STEP 5
Add the lemon juice and season well. Put equal amounts into four bowls. To serve, add the lemon zest and Parmesan shavings on top.