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Parsnip, Sausage, and Tomato Soup

Here is a delicious meal-in-a-bowl: you’ll need nothing more than a crusty loaf to serve alongside. Fairly quick and easy to make, the potful will serve 4-6 depending on the size of appetites around the table. Do use the Parmesan rind if you have one tucked away, but don’t skip this recipe if you don’t have one — it’s too good to take a miss on!


Note: You could use carrots instead of parsnips, but we think the parsnips are the best part!

Parsnip, Sausage, and Tomato Soup

8 oz. fresh Italian-style sausages
1 tbs. olive oil
1 medium onion, chopped
2 stalks celery, sliced crosswise, plus some inner leaves
1 bay leaf
12 oz. parsnips, peeled and diced
14 oz. can diced tomatoes
2½ cups chicken stock
Parmesan rind (optional)
leaves from a large thyme sprig
14 oz. can borlotti beans, rinsed and drained
14 oz. can cannellini beans, rinsed and drained
small handful chopped parsley
grated Parmesan, to serve

Fry the sausages in the oil in a large pan until browned. Remove, cut into slices, and set aside.

Turn the heat to low and cook the onion, celery, and bay leaf for about 10 minutes, until softened. Add the parsnips and cook for 2 minutes more. Pour in the tomatoes with their juices, then add the stock, sausages, Parmesan rind, if using, and thyme, and bring to a boil. Cover and simmer gently for 30 minutes.

Add the beans and simmer uncovered for 5 minutes to heat through. Serve garnished with parsley and Parmesan.

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