Use whatever small pasta shape is your favourite for this comforting bowl of minestrone soup – just amend the cooking time according to pack instructions
Prep:10 mins
Serves 4
1 tbsp vegetable oil1 red onion, finely chopped3 sausages, skins removed2 garlic cloves, finely grated½-1 red chilli, depending on how much heat you prefer, sliced½ large head of broccoli, finely chopped2 courgettes, sliced into half-moons200g small pasta (we used ditalini)1½ litres chicken stock, made with low-salt chicken stock cube200g curly kale or cavolo nero, stalks removed, roughly chopped1 lemon, zested and juiced20g parmesan, shaved
STEP 1Heat the oil over a medium heat in a large, deep pot that has a lid. Cook the onion for 10 mins until softened and golden at the edges.STEP 2Crumble in the sausages, breaking them into bite-sized pieces using a spoon. Cook for 7-8 mins until golden and crisp. Stir in the garlic and chilli.STEP 3Add the broccoli and courgettes. Cook for 10-12 mins until soft, then pour in the pasta and chicken stock. Stir to combine, then bring to a boil. Reduce to a simmer, put the lid on and cook for 8-10 mins, until the pasta is almost cooked.STEP 4Wilt in the kale or cavolo nero in batches and cook for a further 2-3 mins, until the kale is cooked and the pasta is al dente. Squeeze in the lemon juice and season well. Divide between four bowls and sprinkle over the lemon zest and parmesan shavings to serve.
