Creamy sausage and bean soup with ditalini

Cook and crumble the sausage in a soup pot.

Add onion and celery with a pinch of salt and cook down a few minutes.

Add finely minced garlic and cook about 30 seconds to remove the raw flavour.

Add half a jar of canned tomatoes, some chicken stock, a little cream, the frozen chopped carrots, a piece of parmesan rind, a 14 oz can of drained, rinsed cannellini beans and a pinch of Italian seasoning.

Bring to a boil and simmer on low; 20 minutes is enough, about 30 develops the flavour.

Instead of pasta, add a handful of kale or spinach for a soupier version.

Add the ditalini and cook 8 or 9 minutes until al dente; add more stock for a looser soup.

Serve with black pepper and extra fresh parmesan.