6 frozen Slimming World Syn-free Pork Sausages
1 onion, chopped
1 large carrot, peeled and roughly chopped
4 celery sticks, thinly sliced
1 garlic clove, crushed
1 litre hot vegetable stock
150g dried macaroni, or other small pasta shapes
400g passata with herbs
400g can kidney beans, drained and rinsed
100g savoy cabbage, shredded
Chopped fresh flat-leaf parsley, to serve
1 Cook the sausages according to the pack instructions.
2 Meanwhile, put the onion, carrot, celery, garlic and stock in a large saucepan over a high heat and bring to the boil. Stir in the pasta, then reduce the heat to low, cover and simmer for 15 minutes, or until everything is just cooked.
3 Cut each sausage into chunks and stir into the soup with the passata, beans and cabbage. Simmer for 5 minutes more, or until the cabbage has wilted, then scatter over the parsley. Serve piping hot with a twist of black pepper.