Prep Time: 10 minutes - Total Time: 1 hour - Serves: 4
Soup/stew whatever you want to call it just don’t miss out on making it. A hearty soup punching hard in flavour excellent any time of the day.
Make sure you have plenty of bread for dipping in.
2 medium red onions, diced.
2 medium carrots, diced.
2 garlic cloves, finely sliced.
4 rashes of smoked streaky bacon, roughly sliced.
4 good quality sausages, skinned and rolled into mini meatballs.
400 g tin of borlotti beans.
350 g white truffle passata.
700 g chicken stock.
Pinch of chilli flakes.
Extra-virgin olive oil.
2 tsps of Casalinga vegan chilli pesto.
Fresh basil for garnish.
In a large pot over a high heat add a drizzle of the oil. Fry the meatballs for around 3-5 minutes till nice and brown on all sides, then remove from the pot and places to one side.
Add the carrots, onions, bacon and a pinch of chilli flakes, season and add another drizzle of oil if need be. Fry over a medium to low heat for 10 minutes so that the bacon gets crispy and veg starts to get soft. Then add the garlic and fry for another 3 minutes.
Pour in the passata and cook for a minute then pour in the stock. Bring to a boil then simmer for 30 minutes.
Return the meatballs along with the beans and cook for a further 10 minutes then add the chilli pesto.
To finish check for seasoning, sprinkle with the basil and a drizzle of the extra-virgin olive oil.