Mamma Mia - this is bellissimo...... and super easy to make. This warming stew takes 15 minutes to prepare and then simply whack it in the oven for 40 -50 minutes; a perfect amount of time for catching up on your guilty pleasure TV show, reading a chapter of your new book, or even a little siesta. This is one of those magical dishes that tastes like you've spent hours creating it, so the lucky recipients will be very appreciate of your culinary efforts. Classic Italian seasoning, wholesome cannellini beans, fresh herbs and a little hint of chilli to get those taste buds tingling. The only accompaniment needed is some delicious bread to mop up the juices.*
*Now, where did I leave that Godfather DVD?
Serves 4
Ingredients
10 veggie sausages (I use Cauldron)
3 tbsp olive oil
1 onion, finely diced
1 large carrot, peeled and finely diced
2 sticks of celery, finely diced
2 fat cloves of garlic, peeled and finely diced
1 tbsp tomato puree
1 tsp Italian seasoning
1/2 - 1 tsp chilli flakes (depending how much heat you like)
1 can chopped tomatoes
2 cans cannellini beans, drained
2 bay leaves
600ml vegetable stock
200g kale
1 sprig rosemary
Sea salt and black pepper
Large handful of chopped parsley
50g grated parmesan (optional)
Directions
Heat 2 tbsp of olive oil in a large, heavy based pan.
Add the onions, carrot, celery and garlic and cook over medium heat for 8-10 minutes until the vegetables have softened and are lightly golden (stir regularly).
Meanwhile, heat a frying pan and add the remaining 1 tbsp olive oil to the pan.
Add the veggie sausages and cook over a medium to high heat for 4-5 minutes, until the sausages have turned a lovely bronzed colour. Take off the heat and set aside.
Add the tomato puree to the vegetable mix and cook out for 1 minute, stirring regularly.
Add the Italian seasoning chilli flakes, chopped tomatoes, cannellini beans, bay leaves, vegetable stock, rosemary and kale and mix well to combine.
Add the sausages into the bean and vegetable mix and carefully mix together.
Put a lid on and place in the oven for 40-50 minutes.
Remove, season with sea salt and black pepper (taste and check for seasoning, adding more to suit taste).
Stir the through the chopped parsley.
Spoon onto serving plates and sprinkle over the parmesan (if using).
Serve with a big hunk of crusty bread or a few slices of garlic bread (and maybe a nice glass of red wine!).
Delicioso!
xxx