2 Tbsp olive oil
250g bulk Italian sausage
2 brown onions, chopped
1 tsp dried oregano
1 tsp fennel seeds
1 tsp salt, plus extra, to season
1 tsp freshly ground black pepper, plus extra, to season
500g waxy potatoes, such as Dutch Cream, cut into 3cm pieces
2.25L stock from Whole Poached Chicken with Bonus Stock or store-bought chicken stock
1 bay leaf (optional)
400g can cannellini beans, drained, rinsed
1 large bunch Tuscan kale, stemmed, leaves torn
2 Tbsp red wine vinegar
Finely grated parmesan, to serve
Heat oil in a large heavy-based saucepan over medium-high heat. Add sausage and break it up with a wooden spoon into bite-size pieces. Let sausage pieces cook for 2-3 minutes, without stirring, until brown on the bottom. Flip sausage pieces over with tongs and cook for a further 2-3 minutes, or until golden brown and cooked through.
Transfer sausage to a plate lined with paper towels, leaving fat and oil behind in pan. Cover sausage with foil and set aside.
Return pan to medium heat and add onion, oregano, fennel seeds, salt and pepper. Cook, stirring often, for 10-12 minutes, or until onion is soft and translucent. Add potato, stock and bay leaf, if using. Cover and bring to boil over high heat, then reduce to a simmer and cook for 8-10 minutes, or until potato is fork-tender.
Stir in beans, kale and sausage. Cook until beans are heated through. Stir in vinegar. Season to taste with extra salt and pepper. Serve soup sprinkled with parmesan.
For more delicious soup recipes pick up a copy of the August issue, out now!