Sausage and Fennel Minestrone

If using meat sausages, remove them from their casings and crumble into chunks. If using vegetarian sausages, cut into 1cm thick slices.

Heat the oil in a large saucepan or casserole dish, over medium-high heat. Add the sausage and fry for 5-7mins, or until browned. Add the fennel seeds and dried chilli (if using) in the last minute of cooking. Remove the cooked sausages and herbs from the saucepan and set aside on a plate.

Add the onion and garlic to the saucepan/casserole dish, and fry until translucent and aromatic. Add the celery and carrot, and sauté for a further 5-7mins, until softened and lightly golden. Stir occasionally to prevent sticking to the pan.

Return the sausage and herb mixture into the saucepan/casserole dish with the onion mixture. Add the stock, tomatoes, and rosemary, and season with salt and pepper. Bring to a boil, then reduce the heat to simmer for 8-10mins.

Add chickpeas, and cavolo nero (or other greens), and continue to stir for 3mins, or until greens change to a bright green colour.

Divide evenly into bowls, scatter with grated cheese, and serve.