I love it when the whole family savours their dinner because it’s so damn delicious and satisfying. With a couple of picky eaters in the house nothing quite beats the sound of kids quietly slurping their dinner.

This one’s a winner with kids, husbands and wives alike. I used regular sausages to appease the toddlers but feel free to experiment with chorizo or other kinds if your household is less fussy.

Note: I did NOT let my kids eat off my new fancy plates

Ingredients

4 - 6 fresh sausages

1 brown onion, diced

2 cloves garlic, diced

1 large carrot, diced

2 celery stalks, diced

2 bay leaves

1 sprig rosemary

2 x 400g cans tomatos

2 cups beef bone broth or 2 cups regular stock with 1 tbs powdered beef broth (I like nutraorganics)

4 - 6 big leaves of kale

Buffalo mozzarella and basil to serve

Method

Place a dash of olive oil in a skillet on medium to high heat and cook sausages, turning frequently until brown and cooked through. Remove from heat.
Meanwhile, pour a couple of tablespoons of olive oil into your soup pot, also on medium to high heat and slice the onion and add to the soup pot. Once browned, add the sliced, garlic, carrot and celery. Sautés for a few more minutes until the vegetables have softened.
Pour in the bone broth/or stock and bone broth powder. Season with a good pinch of salt. Add in the tomatoes, rosemary and bay leaves and bring to the boil. Simmer for 10 minutes.
Wash the kale leaves, tear into pieces a couple of cm across and add to the soup pot. Slice the sausages into bite size rounds and add to the soup also. Simmer until the kale wilts and the sausages are heated through. Turn off heat.
Serve into bowls and top with torn mozzarella, basil and parsley if desired. Season to taste.

Note: I served this up with melted cheese on toast for my kids which worked really well. If you like you could place some day old sourdough in the bottom of your serving bowls before ladling soup on top for a traditional style ribollita.