Scurried together relatively quickly, this is a heartening supper to be accompanied with a glass of red wine.
![](https://journal.swaledale.co.uk/wp-content/uploads/2022/08/Fennel-Sausage-Ribollita.jpg)
Serves 2-4
Ingredients
Method
- Heat the olive oil in a medium-sized heavy casserole on the stove top.
- Add in the onions with the oregano, cinnamon, chilli flakes and then cook gently until the onion is just softened.
- Remove the skins from each sausage, and break into pieces.
- Add in the broken-up sausage pieces and continue to cook with the onions until the sausages just start to catch. Stir in the garlic and cook for a minute or so more.
- Add the tomatoes and bash them up a bit and as the mix all starts to appear βdryβ again add enough water that it comes an inch above the mix.
- Simmer gently for 20 minutes before adding the beans.
- Stir in the chard and cook until relaxed.
- Season with salt and pepper and enough lemon juice to sharpen the soup.
- Spoon into bowls over stale bread and then complete with a good lick of olive oil and an enthusiastic grating of parmesan or pecorino.