Recipe adapted from bbcgoodfood.com
1 Tbsp olive oil
8 Italian sausages
3 quarts hot chicken stock
1 lb penne pasta
2 carrots, thinly sliced
2 onions, thinly sliced
3 celery sticks, thinly sliced
5 oz. green beans, cut into 2″ lengths
A handful flat-leaf parsley , chopped
Heat the oil in a large pan and fry the sausages until brown all over. Pour in the hot chicken stock and simmer with a lid on for 10 minutes.
Add the pasta to the pan, mix well and bring to the boil. Stir in the carrots and onions, cook for 5 minutes, then add the celery and beans, and cook for a further 4 minutes. Check that the pasta is cooked – if not, cook for a few minutes longer. Finally, stir in chopped parsley, season and serve in large bowls.