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Heat the oil in a heavy based sauté pan or saucepan and add the shallots and sausages and sauté for 4-5 minutes, browning them all over.
Add the carrots and sauté for a further 3 minutes, not colouring them too much. Add the garlic and cook for a further 30 seconds, then add the tomatoes, beans, half the wine, stock, bay leaf and season well with sea salt and black pepper.
Bring to the boil and simmer for a further 15 minutes on a low heat. If the soup becomes too thick, add a little more stock, then add the finely shredded cabbage, parsley and the rest of the red wine.
Mix well and cook for a further 5 minutes, until the cabbage is just cooked. Slice the sausages into three, place in a bowl, and pour over all the bean soup. Season to taste. Serve with crusty bread and chopped parsley.
Heat the oil in a heavy based sauté pan or saucepan and add the shallots and sausages and sauté for 4-5 minutes, browning them all over.
Add the carrots and sauté for a further 3 minutes, not colouring them too much. Add the garlic and cook for a further 30 seconds, then add the tomatoes, beans, half the wine, stock, bay leaf and season well with sea salt and black pepper.
Bring to the boil and simmer for a further 15 minutes on a low heat. If the soup becomes too thick, add a little more stock, then add the finely shredded cabbage, parsley and the rest of the red wine.
Mix well and cook for a further 5 minutes, until the cabbage is just cooked. Slice the sausages into three, place in a bowl, and pour over all the bean soup. Season to taste. Serve with crusty bread and chopped parsley.
15 minutes
Serves 18-22 scones
