High-Protein Ribollita with Crumbled Sausage

Heat the oven to 180°C. Get the chicken sausages into a bowl and use a fork to smash them up into small pieces. Dice the onion and celery and thinly slice the garlic.

Heat a glug of olive oil in a large heavy pan set over a medium heat. Add the sausage pieces and cook for 6-7 mins until browned. Using a slotted spoon, remove from the pan and set aside. Add the diced veggies to the pan with a good pinch of salt. Cook the mixture, stirring regularly, for 8-10 mins until soft and caramelised. If catching on the bottom of the pan, just add a splash of water and scrape the bits up.

Meanwhile, tip the canned tomatoes into a bowl and use your hands to crush them. Remove the cavolo nero leaves from the stem and roughly chop. Drain the butter beans.

To the pan with the caramelised veggies, add the garlic, chilli flakes and fennel seeds and cook for a minute or two over a medium heat. Add the tomato purée and bay leaves and cook out for another few minutes. Add the canned tomatoes, butter beans and chicken stock and bring to a simmer, then add the cavolo nero and leave to simmer for 30 mins.

Meanwhile, dice the bread into cubes and transfer to a baking tray. Drizzle with a little olive oil and season with salt then roast in the oven for 15 mins, until golden brown.

To plate, add the croutons to the bottom of the bowl and ladle over the soup. Cover with some grated Parmesan and top with the crumbled sausage. Finish with salt, loads of black pepper and some parsley leaves.