Sausage and bean soup recipe

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serves: 4 - 6
Skill: easy
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  • This wholesome soup made with French sausage, Savoy cabbage and borlotti beans will really fill you up on those chilly winter nights.


    • 12 shallots, peeled and left whole
    • 8 Toulouse sausages or spicy/Lincolnshire sausage
    • 2 cloves of garlic, cut into slivers
    • 2 tbsp olive oil
    • 1 medium carrot, peeled and diced
    • 400g borlotti beans
    • 150g shredded Savoy cabbage
    • 1 tbsp chopped parsley
    • 500 ml chicken stock
    • 100ml red wine
    • Black pepper and sea salt
    • Bay leaf


    • Heat the olive oil in a heavy based sauté pan or saucepan and add the shallots and sausages and sauté for 4-5 mins, browning them all over. Add the carrots and sauté for a further 3 mins, not colouring them too much. Add the garlic and cook for a further 30 seconds, then add the tomatoes, beans, half the wine, stock, bay leaf, season well with sea salt and black pepper.

    • Bring to the boil and simmer for a further 15 mins on a low heat. If the soup becomes too thick, add a little more stock, then add the finely shredded cabbage, parsley and the rest of the red wine. Mix well and cook for a further 5 mins, until the cabbage is just cooked.

    • Slice the sausages into three, place in a bowl, and pour over all the bean soup. Season to taste. Serve with crusty bread and chopped parsley.

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    (80 ratings)
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