AT A GLANCE
This classic Italian soup spiced up with pork and fennel sausages is full of flavour, moreish and nourishing all in one. Consider making a double batch and have it for lunch the next day.
|01||Heat 50ml olive oil in a large saucepan over medium-high heat, add sausage and fry until browned (5-7 minutes), adding fennel seeds and chilli in the last minute of cooking.|
|02||Meanwhile, sauté celery, onion, carrot and garlic in remaining olive oil in a frying pan over medium heat, stirring occasionally, until softened and light golden (5-7 minutes). Add to sausage along with stock, tomatoes and rosemary, season to taste, bring to the boil and simmer for 8-10 minutes. Add chickpeas and pasta, stir to stop pasta sticking together, and simmer until pasta is al dente (5-6 minutes), adding cavolo nero in the last 2 minutes of cooking.|
|03||Season to taste, divide among bowls, scatter with parmesan and serve with sourdough bread.|