I had some Italian sausage to use up and thought it’d be funny to add it to a soup made with a whole bunch of canned food like a 70s recipe. What started as a bit of a joke ended up tasting fantastic! If the calorie count is too high or you want a vegetarian dish, just omit the sausage.

Time: 40 minutes

Serves: 6


500g Italian sausage – casing discarded
2 yellow onions – chopped
6 cloves garlic – chopped
1 litre chicken stock (no added salt)
200ml dry red wine
796ml can diced tomatoes
2 – 540ml cans mixed beans – rinsed and drained
250g chopped spinach
6g kosher salt
1g dried basil
1g crushed red chilies
15ml fresh lemon juice


Place a large pot on medium-high heat. Add the sausage, breaking apart and cooking until browned.

Add the onions and garlic, stirring occasionally for five minutes.

Stir in the remaining ingredients except lemon juice and turn the heat to high. Bring to a boil then, reduce heat to simmer uncovered for ten minutes.

Stir in lemon juice and serve immediately or chill and reheat.

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