Rosemary and Sausage Soup

by Nina on in Mains, Soup, Syn Free, Vegan
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Rosemary and Sausage Soup

A wholesome, filling soup

Course Main Course
Servings 4

Ingredients

  • 6 Linda McCartney Red Onion and Rosemary Sausages
  • 2 Red onion finely sliced
  • 2 tins cannellini beans drained and rinsed
  • 1 close garlic minced
  • 20 g fresh rosemary
  • 2 vegetarian stock cubes
  • 150 g small soup pasta
  • 1 small lemon
  • 220 g baby spinach

Instructions

  1. Cook the sausages according to the pack instructions

  2. Meanwhile, put the garlic and sliced onion into a large pan over a low heat with a splash of water and fry until soft but not coloured

  3. blend one of the tins of cannellini beans and the leaves from the fresh rosemary in 250ml of water using a stick blender until smooth

  4. Once the onions are softened, add the cannellini bean mix along with the rest of the cannellini beans, the two stock cubes crumbled, and a further 550ml of hot water

  5. Once the sausages are cooked, cut them into small pieces, add to the soup, cover and leave to simmer over a low temperature for as long as you like, but at least 10 minutes

  6. 25 minutes before serving, add the pasta

  7. 5 minutes before serving, add the spinach and stir through until thoroughly wilted

  8. serve with an option sprinkling of crushed chilli flakes or a drizzle of sriracha sauce (½ syn for the sriracha)