Serves : 4
Preparation Time: 5 minutes
Cooking Time: 30 minutes
- 1 tsp olive oil
- 380g chipolatas
- 1 onion, roughly chopped
- 2 leeks, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 red chilli, seeded and finely chopped
- 2 tsp picked thyme leaves
- 1 tbsp tomato puree
- 500ml chicken stock
- 1 x 400g tin cannellini beans, drained
- 80g kale, roughly chopped
- Sea salt and freshly ground black pepper
- 2 tbsp flat leaf parsley, roughly chopped
- 1 baguette, to serve
Heat a large sauté pan until hot, add the oil and the sausages and fry over a high heat for 1-2 minutes on each side until just browned. Remove from the pan and set aside.
Add the onions and cook over a medium heat for 2-3 minutes until just softening then add the leeks and cook for another 2-3 minutes. Stir in the garlic, chilli and thyme leaves and cook for another minute then add the tomato puree and cook for 1 minute.
Add the chicken stock, beans and browned sausages and bring to a simmer. Cook over a gentle heat for 15 minutes until the sausages and just cooked through.
Stir the beans and kale into the pan then simmer for 2-3 minutes until the kale has wilted and is just tender.
Season with salt and and plenty of black pepper then stir in the parsley.
Serve with the crusty bread.