Ingredients
Method
1.Heat half oil in a large saucepan on high. Brown sausages for 2-3 minutes, turning. Cool, slice, set aside.
2.Heat remaining oil in same pan on high. Saute onion and garlic for 2-3 minutes or until onion is tender. Add celery, carrot and zucchini. Cook for 4-5 minutes, until tender.
3.Return sausages to pan with stock, tomatoes and water. Bring to the boil. Reduce heat and simmer, uncovered, for 30 minutes.
4.Stir in beans, cabbage and pasta. Simmer for a further 8-10 minutes or until pasta is tender. Stir through parsley. Serve with crusty bread.
You could use 2 or 3 chopped bacon rashers, or chopped sliced salami in place of the sausage – or try a combination!
Note