INGREDIENTS

• 8-10 Italian pork sausages
• 4 carrots, peeled and finely chopped
• 4 celery sticks, finely chopped
• 2 medium onions/leeks, finely chopped
• 2 tsp dried oregano
• 2 cloves garlic, grated or crushed
• 1 tsp dried chilli flakes 
• 2 400g tins cannellini beans, drained and rinsed
• 20 cherry tomatoes, halved – or you could use a tin of tomatoes instead
• Olive oil
• Salt and pepper to taste

INSTRUCTIONS

• In a large saucepan/casserole pan on a medium heat, gently brown the sausages in a dash of olive oil. Remove from the pan and set aside until later.
• Add the carrots, celery and onions and fry for 5-8 minutes or until the onion begins to soften. 
• Stir through the garlic, oregano, chilli flakes, cannellini beans and sausages plus a cup of boiling water and simmer on a low heat for about 20 minutes, with the lid on.
• Remove lid, add the cherry tomatoes and continue to cook for a further 10-15 minutes without the lid, to let the sauce thicken.
• Add salt and pepper to taste.

TO SERVE...

• Serve with lots of green leafy vegetables such as kale and brussels sprouts.
• Top with coarsely grated Parmesan cheese (optional).

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