Italian Sausages with Freekeh, Silverbeet and Beef Bone Broth

Soak Freekeh:

Place the freekeh in a medium bowl, cover with cold water, and set aside whilst preparing ingredients.

Prepare Ingredients:

Peel and dice ³⁄₄ of the onion. Trim and medium dice celery. Peel and dice carrot. Peel and mince garlic. De-stem silverbeet and roughly chop leaves (discard stalks). Pick parsley leaves and roughly chop (discard stems). Leave thyme whole.

Start Soup:

Heat oil in a large pot over medium heat. Add onion, celery and carrot and cook, stirring, until vegetables begin to soften, 5 minutes. Add garlic and cook 1 more minute. Rinse and drain freekeh and add it to the pot. Add broth, 1 cup water, crushed tomatoes and thyme and bring to a boil. Reduce heat and simmer, uncovered, for 25-30 minutes.

Brown Sausages:

Meanwhile; heat a drizzle of oil in a pan over medium-high heat. Add sausages and cook, turning occasionally, until browned but not yet cooked through, 2-3 minutes per side. Transfer sausages to a cutting board to cool slightly, then cut on the diagonal into 2cm slices.

Finish Soup:

Add sliced sausages to the soup, stirring occasionally, until the sausages are cooked through, 3-5 minutes. Add silverbeet, most of the parsley and cook a further minute or 2, until the silverbeet has softened and wilted.

You Plate It:

Divide the soup between bowls, top with any remaining parsley and enjoy!