- 0:05 Prep
- 0:45 Cook
- 16 Servings
- Capable cooks
Batch cooking saves you time and money. Minimise hassle with this pork and bean soup recipe.
Ingredients
- 1/3 cup olive oil
- 12 (900g) pork and fennel sausages
- 4 leeks, trimmed, halved, washed, sliced
- 5 celery stalks, sliced
- 5 garlic cloves, crushed
- 3 x 400g cans diced tomatoes
- 5 x 420g cans four bean mix, drained, rinsed
- 2 litres Massel chicken style liquid stock
- 500g frozen peas
- 1/2 cup basil pesto
- Shaved parmesan, to serve
Method
- Step 1Heat 1 tablespoon oil in a large 12-litre capacity stockpot over medium-high heat. Cook sausages in 2 batches, turning, for 10 minutes or until browned. Transfer to a plate. Slice. Discard oil from pot. Wipe pot clean.
- Step 2Heat remaining oil in pot over medium heat. Add leek, celery and garlic. Cook, stirring occasionally, for 3 minutes. Cover. Cook for 5 minutes or until leek has softened. Add tomatoes, beans, stock, sausage and 2 litres cold water. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer for 15 minutes, adding peas for the last 2 minutes of cooking. Season with salt and pepper.
- Step 3Ladle soup into bowls. Dollop with pesto and serve topped with parmesan.
- High fibre
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1407 kj
Energy
17.1g
Fat Total
5g
Saturated Fat
9.5g
Fibre
19.9g
Protein
33mg
Cholesterol
1075mg
Sodium
21.9g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Make recipe to the end of step 2. Cool. Ladle into airtight containers. Freeze for up to 1 month.
To thaw: Thaw in fridge overnight.
To reheat: Place in a large saucepan over medium-low heat. Cook, covered, stirring occasionally, for 20 minutes or until heated through.
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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