Australian Women’s Weekly NZ

Slow-cooked comfort

Pork sausage minestrone


250g pork and fennel sausages
1 tablespoon extra virgin olive oil
1 large (200g) onion, chopped finely
1 medium (120g) carrot, cut into
2cm pieces
2 (300g) celery stalks, cut into
2cm pieces
3 cloves garlic, crushed
2 teaspoons fennel seeds
½ teaspoon dried chilli flakes
400g can cherry tomatoes
1.5 litres (6 cups) chicken stock
2 small sprigs rosemary
60g soup pasta
400g can chickpeas, drained, rinsed
½ bunch (100g) cavolo nero, leaves stripped, chopped coarsely
⅔ cup (50g) finely grated parmesan

Squeeze the sausage meat from the casings in small pieces onto a plate lined with baking paper. Heat oil in a large non-stick frying pan over medium-high heat. Cook the sausage meat, turning, for 5 minutes or until

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