For this hearty bowl of minestrone soup, you can use any small pasta form you like. Just change the cooking time to match the directions on the package.
"
Ingredient
– 1 tbsp vegetable oil– 1 red onion, finely chopped– 3 sausages, skins removed– 2 garlic cloves, finely grated– ½-1 red chilli, depending on how much heat you prefer, sliced– ½ large head of broccoli, finely chopped– 2 courgettes, sliced into half-moon– 200g small pasta (we used ditalini)– 1½ litres chicken stock, made with low-salt chicken stock cube– 200g curly kale or cavolo nero, stalks removed, roughly chopped– 1 lemon, zested and juiced– 20g parmesan, shaved
Ingredient
In a big, lidded pot, heat oil on medium. Cook the onion for 10 minutes until mellow and golden.
Step 1
Step 1
Instructions
Spoon-crumble the sausages into bite-sized pieces. Cook till crisp and golden, 7-8 minutes. Mix in garlic and chilli.
Step 2
Step 2
Put broccoli and courgettes in. Add pasta and chicken stock after 10-12 minutes of cooking. Mix, then boil. Reduce to a simmer, cover, and cook for 8-10 minutes until pasta is almost done.
Step 3
Step 3
Wilt in the kale or cavolo nero in batches and simmer for 2-3 minutes until the pasta is al dente. Add lemon juice and season. Sprinkle lemon zest and parmesan shavings over four dishes to serve.