Total Time:
40mins
Prep:
15mins
Cook:
25mins
Skill Level:
Easy
Ingredients
- olive or canola oil, for cooking
- 2 Spolumbo’s mild or spicy Italian sausages
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1 L chicken stock
- 1/2 cup small dry pasta, such as ditalini, rotini or fusilli
- 1/2 - 1 cup cooked or canned kidney beans or chickpeas
- 1/2 cup chopped kale or spinach
- salt and pepper, to taste
- Parmesan cheese, for serving
How to Make It
Drizzle some oil into a medium pot or Dutch oven set over medium-high heat, squeeze the sausages out of their casings and cook, breaking up with a spoon, until no longer pink. Add the celery and carrot and cook for 3-4 minutes, until starting to soften.
Add the stock, bring to a simmer, add the pasta and cook for 10-15 minutes, or until the vegetables and pasta are tender. Stir in the beans and kale, stirring until it wilts. Serve with Parmesan grated on top.
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