Serves: 4-6  
Preparation time: 15 minutes 
Cooking time: 30 minutes  

This stew has all the flavour of a slow cooked casserole but takes under an hour to cook. The Toulouse sausages add great depth to the dish too.  


  • 12 shallots, peeled and left whole 
  • 8 Toulouse sausages  
  • 2 cloves of garlic, cut into slivers 
  • 2 tbsp olive oil 
  • 1 medium carrot, peeled and diced 
  • 400g borlotti beans, drained 
  • 400g can of tomatoes 
  • 150g shredded Savoy cabbage 
  • 1 tbsp chopped parsley 
  • 500ml chicken stock 
  • 100ml red wine 
  • Black pepper and sea salt 
  • Bay leaf 


1Heat the olive oil in a heavy based sauté pan or saucepan and add the shallots and sausages and sauté for 4-5 minutes, browning them all over.

2Add the carrots and sauté for a further 3 minutes, not colouring them too much. Add the garlic and cook for a further 30 seconds, then add the tomatoes, beans, half the wine, stock, bay leaf, season well with sea salt and black pepper.

3Bring to the boil and simmer for a further 15 minutes on a low heat. If the soup becomes too thick, add a little more stock, then add the finely shredded cabbage, parsley and the rest of the red wine.

4Mix well and cook for a further 5 minutes, until the cabbage is just cooked.

5Slice the sausages into three, place in a bowl, and pour over all the bean soup.

6Season to taste. Serve with crusty bread and chopped parsley.


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