Winter Minestrone

Finely chop onion, peel and thinly slice carrot into rounds. Crush garlic. Pick thyme leaves from their stems and coarsely chop.

Heat olive oil in a saucepan over medium- high heat. Add onion, garlic and carrot and cook, stirring occasionally, for 4–5 minutes or until onion is tender. Stir in most of the thyme leaves, reserving a little to garnish.

Squeeze sausages from their skins and roll into little meatballs. Add to saucepan and cook, stirring occasionally, for 4–5 minutes or until browned.

Add beans and cherry tomatoes, season to taste and stir to combine.

Dissolve stock cubes in 500ml (2 cups) boiling water. Add stock to saucepan and cook for 6–8 minutes or until reduced slightly. Add risoni and stir to combine. Bring to the boil and cook, stirring occasionally and more often toward the end of cooking, for 6–7 minutes or until risoni is al dente.

Thinly slice zucchini into rounds and stir into minestrone. Cook for a further 1 minute or until softened. Stir through half the parmesan. Divide minestrone between bowls and top with remaining parmesan and reserved thyme leaves. Drizzle with a little extra oil to serve.