Sicilian Soup with Sausages
1. Heat the olive oil in a large non stick saucepan. Add the onion, garlic and fennel seeds and cook for 5 minutes until soft. Then add the sausages and brown evenly for 8 minutes or so.
2. Stir in the carrots and celery and cook for another 5 minutes until the vegetables start to colour and soften.
3. Stir in the tomatoes, parsley, oregano and chicken stock. Bring to the boil, then reduce the heat and simmer for 20 minutes.
4. Stir in the cooked pasta, season well, then serve in bowls scattered with torn basil leaves and sprinkled with parmesan cheese.
1tsp olive oil
1 pack debbie&andrew’s Harrogate 97% Pork Sausages
1 onion, diced
1 clove garlic, crushed
A pinch of fennel seeds
3 carrots, peeled and sliced
2 sticks celery, sliced
1 x 400g chopped tomatoes
300ml chicken stock
A handful fresh flatleaf parsley
1tsp dried oregano
6 good handfuls of cooked farfalle pasta
Salt and pepper
Freshly grated parmesan and fresh basil leaves to serve