Hearty Bean, Pasta and Aromatic Meatball Stew

• pork sausages↗6-8
• olive oil↗1 tbsp
• onion↗2

  finely chopped

• celery↗3

  stalks, diced

• carrot↗2

  diced

• garlic cloves↗3

  finely chopped

• canned crushed tomatoes↗400 g
• chicken broth↗1 l
• pasta↗175 g
• canned cannellini beans↗410 g

  rinsed and drained

• a handful of parsley leaves

  chopped

Step-by-step instructions

1. 1

   Trim the ends of the sausages, squeeze out the meat and form coarse meatballs about the size of a nut. In a large wide skillet heat half the oil, fry the meatballs until golden brown (about 10 minutes). Transfer them to a plate.

2. 2

   In the same skillet add the remaining oil, add the finely chopped onion, celery and carrot, sauté, stirring, for about 10 minutes until the vegetables are soft. Add the finely chopped garlic and cook for another 1 minute. Pour in the crushed tomatoes and chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes.

3. 3

   Add the pasta and return the meatballs to the skillet. Simmer for another 10 minutes until the pasta is al dente and the meatballs are fully cooked. Add the rinsed beans, heat through, bring to a gentle boil. Season to taste, sprinkle with chopped parsley and serve.