Cavolo nero, Sausage & Cannellini Soup

I can’t get enough of this Cavolo Nero, Sausage & Cannellini Soup at this time of year. It warms you through and fills you up! I like to add chilli to mine and leave a little without for the kids!


1 bunch of Cavolo Nero, chopped
6 Lidstones sausages
2 tbsp of Rapeseed Oil
1 red onion
3 garlic cloves, crushed
1⁄2-1 tsp chilli flakes (optional)
2 x 400g cans cannellini beans
1 chicken stock cube
1 lemon, zested, plus juice of 1⁄2


  1. Heat the oil in a large pan, cut each sausage into 5/6 pieces and pop into the pan and cook until browned all over, then scoop onto a plate.
  2. Add the onion to the pan and cook for about 8 mins until softened, then stir in the garlic and chilli flakes (if using) and cook for a further minute.
  3. Add the remaining ingredients to the pan along with the sausages and 700ml hot water. Season and stir, then cover and simmer for 8-10 mins until the greens have wilted and the sausages are cooked through.
  4. Add a little more water if you want a soupier consistency. Serve in shallow bowls with crusty Bake House Baguette.

Ingredients you might need for Cavolo nero, Sausage & Cannellini Soup