Loaded with sausage and veggies, this warming soup makes a hearty meal. Top it with parmesan for a sharper flavour.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
500g pkt Coles Vegetable Soup Kit
4 cups (1L) Coles Real Beef Stock
400g can diced tomatoes
400g can chickpeas, rinsed, drained
500g pkt Coles Finest Angus Beef Garlic Parsley Sausages
60g pkt Coles Australian Baby Spinach
1/4 cup shredded basil
Basil leaves, to serve
Finely grated parmesan, to serve
Coles Kitchen Garlic Baguette, heated, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a large saucepan over medium-high heat. Add vegetables from the soup kit to the pan and cook, stirring, for 5 mins or until the vegetables soften. Add the stock, stock powder from the soup kit, tomato, chickpeas and 2 cups (500ml) water. Season. Bring to the boil. Reduce heat to low and cook for 10 mins or until the vegetables are tender.
Step 2
Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Cook the sausages, turning occasionally, for 8 mins or until cooked through. Transfer to a chopping board. Thickly slice.
Step 3
Add the sausage to the chickpea mixture with the spinach and shredded basil. Cook for 3 mins or until the sausage is heated through and the spinach wilts.
Step 4
Ladle the soup among serving bowls. Sprinkle with basil leaves and parmesan. Serve with the garlic bread.
500g pkt Coles Finest Angus Beef Garlic Parsley Sausages
60g pkt Coles Australian Baby Spinach
1/4 cup shredded basil
Basil leaves, to serve
Finely grated parmesan, to serve
Coles Kitchen Garlic Baguette, heated, to serve
Description
Loaded with sausage and veggies, this warming soup makes a hearty meal. Top it with parmesan for a sharper flavour.
Method
Step 1
Heat half the oil in a large saucepan over medium-high heat. Add vegetables from the soup kit to the pan and cook, stirring, for 5 mins or until the vegetables soften. Add the stock, stock powder from the soup kit, tomato, chickpeas and 2 cups (500ml) water. Season. Bring to the boil. Reduce heat to low and cook for 10 mins or until the vegetables are tender.
Step 2
Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Cook the sausages, turning occasionally, for 8 mins or until cooked through. Transfer to a chopping board. Thickly slice.
Step 3
Add the sausage to the chickpea mixture with the spinach and shredded basil. Cook for 3 mins or until the sausage is heated through and the spinach wilts.
Step 4
Ladle the soup among serving bowls. Sprinkle with basil leaves and parmesan. Serve with the garlic bread.
