80 ml olive oil
250 gm pork and fennel sausages, casings removed, filling crumbled
2 tsp fennel seeds
1 tsp dried chilli flakes
2 celery stalks, diced
1 Spanish onion, finely chopped
1 large carrot, diced
3 small garlic cloves, finely chopped
1 litre chicken stock
400 gm canned chopped tomatoes
2 rosemary sprigs
400 gm canned chickpeas, drained and rinsed
80 gm soup pasta, such as risoni
½ bunch cavolo nero, stalks removed, leaves coarsely chopped

Finely grated parmesan and sourdough bread, to serve

Heat 50ml olive oil in a large saucepan over medium-high heat, add sausage and fry until browned (5-7 minutes), adding fennel seeds and chilli in the last minute of cooking.

Meanwhile, sauté celery, onion, carrot and garlic in remaining olive oil in a frying pan over medium heat, stirring occasionally, until softened and light golden (5-7 minutes).
Add to sausage along with stock, tomatoes and rosemary, season to taste, bring to the boil and simmer for 8-10 minutes.
Add chickpeas and pasta, stir to stop pasta sticking together, and simmer until pasta is al dente (5-6 minutes), adding cavolo nero in the last 2 minutes of cooking.

Season to taste, divide among bowls, scatter with parmesan and serve with sourdough bread.