Rosemary and sausage soup recipe

Method

1. Heat 1 tbsp oil in a small pan over the lowest heat, add the sliced garlic and cook very slowly for 30 mins until browned and crisp, stirring occasionally to make sure they don’t burn.
2. Meanwhile, heat 1 tsp oil in a large sauce pan overa medium heat and fry the sausage meat for 5 mins, stirring frequently, until starting to crisp. Transfer to a plate and set aside.
3. Reduce the heat to low- medium and add the onions. Cook for 10-12 mins until well softened, scraping up any caramelised residue at the bottom of the pan.
4. Stir through most of the rosemary, then add the stock and beans. Use a stick blender to blend roughly 250ml soup in the pan to help it thicken. Return the meat to the pan, bring to a simmer, then reduce the heat to low and cook for 15 mins until slightly thickened. Meanwhile, cook the pasta to pack instructions.
5. Add the lemon juice and spinach; cook for 2-3 mins to wilt. Season with a little pepper, then add the cooked pasta; loosen with a little water, if you like.
6. Divide between bowls and top with the crushed chillies (if using), the crispy garlic slices, reserved rosemary, lemon zest and lots of black pepper.
7. To make in a slow-cooker, cook the crispy garlic cloves and the sausage meat as below. Put the onions, garlic, rosemary, stock and beans in a slow- cooker and blend about 250ml in the pot. Add the cooked sausage meat and cook on low for 6 hrs or high for 3-4 hrs. To serve, cook the pasta and follow from step 5.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.