Sausage, pale-ale and bean soup
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Danielle Wood
Sausage, pale-ale and bean soup
This nourishing bowl of soup can be made without the booze – just replace the ale with additional stock and make sure to season well
Serves: 2
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (serving)
Calories
453Kcal
Fat
18gr
Saturates
6gr
Carbs
39gr
Sugars
9gr
Fibre
13gr
Protein
27gr
Salt
3.7gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 tbsp olive oil
- 3 Be Good To Yourself Cumberland pork sausages, cut into chunks
- 1 leek, sliced
- 10 baby button chestnut mushrooms, sliced
- 1 tbsp tomato purée
- 120ml pale ale
- 500ml chicken stock (made using 1 stock cube)
- 1 x 400g tin cannellini beans, rinsed and drained
- 80ml lighter crème fraîche
- 1 tbsp Dijon mustard
- crusty bread, to serve
Step by step
- Heat the oil in a deep saucepan and cook the sausages for 3-4 minutes until just cooked through. Remove with a slotted spoon to a plate and add the vegetables to the pan with a large pinch of salt. Sauté for 3-4 minutes until the leek is softened and the mushrooms are golden.
- Add the tomato purée and cook for 1 minute before adding the pale ale. Simmer for a few minutes until the ale is almost evaporated. Stir in the chicken stock and cannellini beans. Bring to the boil then reduce the heat and simmer for 5 minutes, mashing the beans a few times to thicken the liquid.
- Meanwhile, reserve 1 tablespoon of the crème fraîche and combine the rest with the mustard. Remove the soup from the heat and stir in the crème fraîche mixture. Ladle the soup into bowls, then combine the reserved crème fraîche with a splash of water and drizzle this over the soup. Season with freshly ground black pepper and serve with crusty bread.
