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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.


  1. 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.

  2. 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.

  3. Pour in the passata and cook for a minute then pour in the stock. Bring to a boil then simmer for 30 minutes.

  4. 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.

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