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Sausage minestrone


Serves 4

Ready in about 35 minutes

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.

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Winter-proof your weight loss with the new November/December issue of Slimming World magazine! Kick-start your party-season slim-down with our exclusive eating plan; meet seven real-life slimmers who between them have lost over 57st; and make a real occasion of mealtimes with our show-stopping family feasts. Plus how to strike stress off your to-do list, get fitter in your front room and raise a glass to weight loss this winter. Download your fun-packed issue now!

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