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Sausage Meatball & White Bean Stew

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 4
  • Category: Student


  • 1 Pack 6 Pork Sausages
  • 1 tbsp Mild Frying Olive Oil
  • 2 Onions, finely chopped
  • 2 Carrots, finely chopped
  • 2 Large Garlic Cloves, finely chopped
  • 2 Tins Tomatoes
  • 2 Tins Haricot (Great Northern) Beans 
  • 500ml (2 cups) Chicken Stock
  • 85g (3 oz) Dried Fusilli Pasta Shapes
  • Sea Salt
  • Freshly Ground Black Pepper
  • Handful Chopped Flatleaf Parsley or Rocket


  1. As per my instructions above, make meatballs out of the sausages and fry them in a deep frying pan in the oil until browned. Set them aside to drain on kitchen towel. (I have an older version of this Jamie Oliver by Tefal pan and it is simply fantastic.)
  2. In the same pan and remaining oil over a medium heat gently fry off until soft the carrot and onion, then add the garlic and cook until that is soft too.
  3. Add the tinned tomatoes and the stock, season well, bring to the boil then reduce down to a simmer for 10 minutes.
  4. Add the pasta and meatballs and cook until the pasta is tender.
  5. Add the beans and cook until they have heated through.
  6. Check the seasoning, then serve with a generous sprinkling of parsley or chopped rocket.