350g smoked chorizo sausage or any spiced sausage , diced into 1 cm cubes
2 tbsp olive oil
3 tsp Gourmet Garden Garlic
2 large onion, finely diced
1 stalk of celery, finely diced
1 x 400g can diced tomatoes
1 tbsp of Gourmet Garden Thyme
600ml vegetable stock
Salt and pepper
1 tsp sugar
1 x 400g cannellini beans
1/2 cabbage diced
Method
Heat the olive oil in a 5lt heavy based saucepan, add in the sausage and fry until the oil turns a slight reddish colour
Take out the sausage and drain some of the oil
Reheat the pan and add in the garlic, diced onions and celery, fry until soft, add in the peeled tomatoes thyme and the stock
Return the sausage back to the pan and bring to the boil, reduce to a simmer for 20 minutes
Add the salt, pepper and sugar to taste
Just before serving stir in the diced cabbage and drained cannellini beans and cook just until the cabbage is tender - will only take 2-3 minutes. Serve hot with crusty bread
