MAREMMA SOUP

Serves 4

While travelling through the Maremma region of Tuscany I was served this hearty soup on a small horse farm. It was exactly what I needed after a long ride through the countryside.

75ml Olive Oil

1 Large Sweet Onion, Chopped

5 Stalks Celery, Chopped

4 Large Carrots, Chopped

4 Cloves Garlic, Finely Chopped

3 Fresh Bay Leaves

Salt and Pepper

4 Best Quality Fennel Sausage Links, Casing Removed

1 Butternut Squash, Peeled, Seeded and Chopped

1 Large Bunch of Cavolo Nero, Stems Cleaned and Roughly Chopped

Half of 1 Small Savoy Cabbage, Roughly Chopped

2 Cans Broad Beans, Fava Beans or Corona Beans - Drained

2.5 - 3L Water or Stock

Parmesan Rind - Optional

Fresh Parsley to Garnish

Heat a very large pot over medium high heat. Add in the olive oil, onion, celery, carrots, garlic, salt and pepper. Sauté until the onions are softened. Add in the sausage and break apart with a wooden spoon. Stir to combine and allow the sausage to cook until golden brown.

Add in the squash and sauté for a further 3-4 minutes. Add in the Cavolo Nero and Savoy. Stir to combine.

Tumble in the beans and add the liquid and the parmesan rind. Stir.

Increase heat to high and bring to a low boil. Reduce heat, partially cover and simmer for 35-40 minutes.

Remove the bay leaves and rind before serving. Serve up into bowls and garnish with fresh parsley and grated parmesan cheese.