Ingredients
- 1 tablespoon olive oil
- 300 g Italian sausage (Salsiccia), casings removed
- 1 small onion, finely chopped
- 1 red chilli, finely chopped (deseeded for less heat)
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 1 medium sweet potato, peeled and diced into 1–2 cm cubes (300–350 g)
- 700 ml chicken or vegetable broth
- 1 x 400 g can black beans, drained and rinsed
- juice of 1/2 lime, or to taste
- sea salt and freshly ground black pepper, to taste
To serve (optional):
- finely shredded Tuscan lacinato kale
- lime wedges
Instructions
- Brown the sausage: Heat the olive oil in a large saucepan or soup pot over medium-high heat. Add the sausage meat and cook for 5–7 minutes, breaking it into small pieces with a wooden spoon, until browned.
- Cook the aromatics: Add the onion and red chilli and cook for about 4 minutes, stirring occasionally, until the onion has softened. Stir in the garlic, ground cumin and tomato paste. Cook for another minute, stirring, until fragrant.
- Simmer the sweet potato: Add the diced sweet potato and stock. Stir well. Bring to a gentle boil, then reduce the heat and simmer, partially covered, for 12–15 minutes, or until the sweet potato is almost tender.
- Add the black beans: Stir in the drained black beans and simmer for another 5 minutes, until heated through and the sweet potato is completely tender.
- Finish and serve: Stir in the lime juice and season with salt and freshly ground black pepper to taste. If using kale, stir it into the soup during the final 2–3 minutes of cooking, until wilted. Ladle into bowls and serve with extra lime wedges. Enjoy!
Nutrition
Notes
- Italian sausage: Use mild or spicy Italian sausage, depending on your preference. If using spicy sausage, adjust the amount of fresh chilli.
- Broth: Chicken broth adds a savoury depth, while vegetable broth also works well. For the best flavour, use a good-quality shop-bought or homemade broth.
- Consistency: For a thicker, more stew-like soup, mash some of the black beans or reduce the broth slightly.
- Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat thoroughly before serving.