Freezer Meals Group Recipe

Sang-Mi's Sausage and Bean Soup Recipe

8 italian sausages
1 tbsp olive oil
1 large onion, chopped
2 garliccloves, chopped
1 green bell pepper
8 oz/225g fresh tomatoes, peeled and chopped
    or 14 oz/400g canned tomatoes, chopped
2 tbsp sun- dried tomato paste
14 oz/400g canned cannellini beans creamed potato or rice, to serve

Seed the bell pepper and cut it into thin strips.

Prick the italian sausages all over with a fork.  Cook the sausages, under a preheated broiler, for 10-12 minutes, turning occasionally, until brown all over.  Set the sausages aside and keep warm.

Heat the oil in a large skillet. Add the onion, garlic to the skillet and cook for 5 minutes, stirring occasionally, or until softened.

Add the tomatoes to the skillet and leave the mixture to simmer for about 5 minutes, stirring occasionally, or until slightly reduced and thickened.

Stir the sun-dried tomato paste, cannellini beans, and italian sausages into the mixture in the skillet.  Cook for 5 minutes or until the mixture is piping hot.  If the mixture becomes too dry during cooking,  add water.

Add the pepper cook 3 minutes,  Transfer the casserole to serving plates and serve with creamed potato or cooked rice.