Sausage ribollita one-pot
Serves: 4
Total time: 
Recipe photographed by Dan Jones
Sausage ribollita one-pot
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
433Kcal
Fat
28gr
Saturates
9gr
Carbs
17gr
Sugars
9gr
Fibre
9gr
Protein
31gr
Salt
2.3gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 6 of your favourite sausages
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 sticks of celery, diced
- 1 large carrot, diced
- 3 fat garlic cloves, finely chopped
- 3 sprigs of rosemary, leaves only, chopped
- 1 x 400g tin chopped tomatoes
- 1 x 410g tin butter beans, drained
- ½ x 200g bag curly leaf kale
- grated Parmesan and crusty bread
Step by step
Get ahead
Make up to a day ahead without adding the kale; cool, cover and chill. Reheat thoroughly, adding the kale once simmering.
- Heat a large nonstick pan; squeeze in the sausagemeat from the skins. Break up with a wooden spoon and stir-fry for 3-4 minutes until browned. Remove to a plate.
- Add the oil to the pan, then the onion, celery and carrot, and cook gently, covered, for 10 minutes; stir occasionally. Stir in the garlic and rosemary; cook for 2 minutes. Add the tomatoes and 600ml water. Bring to the boil; then simmer for 10 minutes.
- Add the drained butter beans and sausage. Simmer for 10 minutes. Add the kale, cover and cook for 3-4 minutes; season.
- Serve with the cheese and crusty bread.
