Ingredients
- 2 teaspoons olive oil
- 6 (375g) pork and fennel sausages
- 1 baby fennel, thinly sliced
- 1 red onion, thinly sliced
- 2 garlic cloves, crushed
- 150g shortcut bacon, rind removed, chopped
- 2 tablespoons tomato paste
- 400g can diced tomatoes
- 2 x 400g cans butter beans, drained, rinsed
- 2 cups Massel chicken style liquid stock
- 100g baby spinach leaves
Method
- Step 1Heat oil in a large saucepan over medium-high heat. Add sausages. Cook for 5 to 7 minutes or until cooked through. Transfer to a plate. Cool slightly. Thinly slice.
- Step 2Add fennel, onion, garlic and bacon to pan. Cook, stirring, for 5 minutes or until vegetables soften. Add tomato paste. Cook, stirring, for 1 minute. Add tomatoes, beans, stock and 2 cups cold water. Cover. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes or until soup thickens slightly.
- Step 3Add sausages and spinach. Cook for 1 to 2 minutes or until spinach wilts and sausages are heated through. Serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1974 kj
Energy
35g
Fat Total
13g
Saturated Fat
7g
Fibre
23g
Protein
83mg
Cholesterol
1757.31mg
Sodium
9g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Sarah Callister
- Publication: Super Food Ideas
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