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Family Recipes

Very Special Soup Recipe – French Shallot, Toulouse Sausage and Borlotti Beans

French Shallot, Toulouse Sausage and Borlotti Bean Soup

Serves 4-6

You’ll need:
12 shallots, peeled and left whole
8 Toulouse sausages or spicy/Lincolnshire sausage
2 cloves of garlic, cut into slivers
2 tbsp olive oil
1 medium carrot, peeled and diced
400g borlotti beans, drained
400g can of tomatoes
150g shredded Savoy cabbage
1 tbsp chopped parsley
500 ml chicken stock
100ml red wine
Black pepper and sea salt
Bay leaf

Method:
1. Heat the olive oil in a heavy based sauté pan or saucepan and add the shallots and sausages and sauté for 4-5 minutes, browning them all over.
2. Add the carrots and sauté for a further 3 minutes, not colouring them too much. Add the garlic and cook for a further 30 seconds, then add the tomatoes, beans, half the wine, stock, bay leaf, season well with sea salt and black pepper.
3. Bring to the boil and simmer for a further 15 minutes on a low heat. If the soup becomes too thick, add a little more stock, then add the finely shredded cabbage, parsley and the rest of the red wine.
4. Mix well and cook for a further 5 minutes, until the cabbage is just cooked.
5. Slice the sausages into three, place in a bowl, and pour over all the bean soup.
6. Season to taste. Serve with crusty bread and chopped parsley.

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About mumsarcade

Mother to three children Reviewer of products that make mums' lives easier or more fun

Discussion

2 thoughts on “Very Special Soup Recipe – French Shallot, Toulouse Sausage and Borlotti Beans

  1. NOM NOM NOM! Sounds lovely – I already make a regular sausage and butter bean casserole but I’ll giev this one a bash this weekend I think ! Thanks !

    Posted by Mammasaurus | September 29, 2011, 1:07 pm
  2. This looks absolutely delicious; love the idea of leaving the shallots whole! I’d bet this soup would help anyone recover from feeling under the weather – why not enter it into our Soup of the Month competition? http://bit.ly/oTeAAU

    Posted by New Covent Garden (@NewCoventGarden) | October 3, 2011, 11:05 am

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