2-3 links pork sausages, removed from skins (try to use sausage with extra flavor)
1 large onion, finely chopped
2 garlic cloves, chopped
2 celery stalks, diced
1 carrot, peeled and diced
3 tablespoons tomato paste
4 cups chicken or vegetable stock
1 (15-ounce) can navy or cannellini beans, rinsed and drained
Salt and freshly ground black pepper
Optional
green cabbage such as kale or savoy, cut into large strips
tomatoes that have seen better days, chopped
zucchini, chopped
Serving
crusty bread
Parmesan cheese, grated
Body
Place a large Dutch oven or heat-proof pan on the stove and add the olive oil along with the sausage, breaking it up roughly with your fingers. Brown the sausage for a few minutes and break it up a bit more with a spatula.
Add the onion, garlic, celery, and carrot and cook for another 5 to 6 minutes. Add the tomato paste, the stock, and the beans. Season and simmer for 20 to 30 minutes.
If you are adding any cabbage, tomatoes, or zucchini to the soup, add them 5 minutes before serving so they don’t overcook. Serve with crusty bread and some grated Parmesan, if you wish.