Recipe

Bockwurst & Bean Soup

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Bockwurst & Bean Soup

A delicious mirepoix base of celery, onion, carrot, garlic and fresh thyme to which we add special homemade bockwurst sausage slices, butter beans and chopped tomatoes. Topped with Parmesan shavings and a ciabatta slices on the side.




Ingredients to serve 2

  • 1 tbsp x olive oil (from your pantry)
  • 2 x Bockwurst sausages
  • ½ x onion – peel and chop finely
  • 1 x carrots – peel and dice (cut into 5mm cubes)
  • 1 stick x celery – cut off ends and dice (cut into 5mm cubes)
  • 5g x fresh thyme – strip off leaves
  • 1 clove x garlic - peel, crush and chop finely
  • ½ tin x butter beans – open tin and drain away liquid
  • ½ tin x chopped tomatoes – open tin
  • 3 tsp x vegetable stock granules
  • 1½ cups x boiling water (for vegetable stock)
  • 50g x Swiss Chard – cut off ends and slice finely
  • 15g x Parmesan
  • 2 rolls x Ciabatta – slice and toast lightly

Ingredients to serve 4

  • 2 tbsp x olive oil (from your pantry)
  • 4 x Bockwurst sausages
  • 1 x onion – peel and chop finely
  • 2 x carrots – peel and dice (cut into 5mm cubes)
  • 2 sticks x celery – cut off ends and dice (cut into 5mm cubes)
  • 10g x fresh thyme – strip off leaves
  • 2 cloves x garlic - peel, crush and chop finely
  • 1 tin x butter beans – open tin and drain away liquid
  • 1 tin x chopped tomatoes – open tin
  • 6 tsp x vegetable stock granules
  • 3 cups x boiling water (for vegetable stock)
  • 100g x Swiss Chard – cut off ends and slice finely
  • 30g x Parmesan
  • 4 rolls x Ciabatta – slice and toast lightly

Method

Step 1

Prepare all ingredients per instructions above.

Step 2

Stir the vegetable stock granules into the boiling water and mix well. Set aside.

Step 3

Boil the kettle again. Place the Bockwurst in a large casserole dish (or saucepan) and cover with boiling water. Put the lid on and allow to stand in the hot water (off the stove) for about 10 to 15 minutes.

Step 4

Place a saucepan on medium heat and add the olive oil. When the oil is hot, add the chopped onion, carrot and celery to the pan and cook for 8 minutes until soft. Then add the thyme leaves and chopped garlic and stir the mixture for about 2 more minutes.

Step 5

Remove the Bockwurst from the water and cut into slices (about 10mm thick). Add these to the onion mixture in the pan. Then add the butter beans, chopped tomatoes and vegetable stock. Stir well. Simmer gently for 10 minutes. Finally add the shredded Swiss Chard and stir to combine for a minute.

Step 6

To serve, divide the soup between the bowls. Then shave some parmesan (using a potato peeler) over the top of each one and add a few slices of toasted ciabatta on the side.