Italian Nduja and Borlotti Bean Soup

Ingredients

• 150 g nduja sausage
• 800 g borlotti beans
• 200 g cavolo nero
• 3 clove garlic cloves
• 400 g plum tomatoes
• 800 ml vegetable stock
• 3 tbsp olive oil

Method

1. 1

   Heat the olive oil in a large saucepan over a medium heat. Add the nduja and crush it into the pan, frying for 3 minutes until the oils run out and it sizzles.

2. 2

   Crush the garlic and add to the pan, cooking for 1 minute. Add the plum tomatoes and cook for 5 minutes, breaking them up.

3. 3

   Pour in the stock, drain and add the borlotti beans, and bring to a simmer.

4. 4

   Shred the cavolo nero and stir into the soup. Simmer for 12 minutes until the greens are tender.

5. 5

   Blend a ladleful of the soup and stir back in for a thicker consistency. Season and serve drizzled with extra olive oil.