'Nduja Minestrone with Sausage Croutons

Finely dice the onion (1), carrot (1), stalk (1 celery) and garlic (3 cloves).

In a large pot over medium heat, warm olive oil (3 tbsp). Once shimmering, add the prepped vegetables along with a salt (0.25 tsp) and rosemary (3 sprigs). Saute for 10-15 minutes until soft. Once soft, add the remaining garlic (3 cloves), vegan nduja paste (2 tbsp) and tomato puree (1 tbsp) and cook for a couple of minutes. Add the cherry tomatoes (400 g) and bring to a simmer. Cook for 5 minutes to intensify the flavor. Next, add the vegetable stock (1 litre) and bring to the boil. Once boiling, drain the cannellini (400 g) and tip them into the pot along with the orzo (200 g) and simmer for 10-12 minutes until the orzo is cooked. Cook your sausages (6 vegan) according to package instructions. Start 15m timer

Remove sausages from the oven and cut into chunks. Taste the soup and season to perfection with additional salt (0.25 tsp) and pepper (0.25 tsp). Ladle between 4 bowls and serve with lashings of vegan parmesan (20 g) and basil (optional, not included in ingredients list).