Sausage, Pak Choi & Chickpea Minestrone
served with grated parmesan and Maltese bread
80ml olive oil
250g Maltese sausage, filling crumbled
2 tsp fennel seeds
1 tsp dried chilli flakes
2 celery stalks, chopped
1 onion, finely chopped
1 large carrot, chopped
3 small garlic cloves, finely chopped
400g chopped tomatoes
2 rosemary sprigs
400g canned chickpeas, drained and rinsed
1 sachet of Knorr Cauliflower & Broccoli Soup
80g spaghetti, broken in half
½ bunch Pak choi, stalks removed, leaves coarsely chopped (you can also use chard)
Finely grated parmesan and Maltese bread, to serve
Heat 50ml olive oil in a large saucepan over medium-high heat, add sausage and fry until browned (5-7 minutes), add onion, fennel seeds and chilli, sauté for a minute then add the carrots, celery and garlic, cook on medium heat for about 6 minutes.
Add to sausage along with the 1 litre of water mixed with the Knorr Cauliflower and Broccoli soup. Add the tomatoes and rosemary, season to taste, bring to the boil and simmer for 8-10 minutes. Add chickpeas and pasta, stir to stop pasta sticking together, and simmer until pasta is al dente (5-6 minutes), adding the pak choi in the last 2 minutes of cooking.
Season to taste and divide amongst bowls. Scatter with Parmesan and serve with chunky pieces of Maltese bread on the side.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.