Sausage soup with greens

Method

1. Heat the oil in a large saucepan over a medium heat, then cook the sausages for 15 minutes, turning often, until browned all over and cooked through. Set aside on a plate.
2. Tip out most of the fat in the pan, add the onions and cook for 6 minutes until just softened and lightly golden. Add the garlic and fennel seeds, stir well and cook for a further minute. Add the cloves (if using) and stock, bring to the boil, then reduce the heat and simmer for 10 minutes.
3. Meanwhile, cook the pasta according to the pack instructions. Drain and run under cold water to cool.
4. Slice the sausages and add to the stock along with the beans, then bring back to a simmer and cook for 5 minutes. Add the pasta and cavolo nero, then cook for 1-2 minutes more until piping hot. Serve sprinkled with lemon zest, a squeeze of juice and a scattering of pine nuts.