Cook the sausages according to the pack instructions

Meanwhile, put the garlic and sliced onion into a large pan over a low heat with a splash of water and fry until soft but not coloured

blend one of the tins of cannellini beans and the leaves from the fresh rosemary in 250ml of water using a stick blender until smooth

Once the onions are softened, add the cannellini bean mix along with the rest of the cannellini beans, the two stock cubes crumbled, and a further 550ml of hot water

Once the sausages are cooked, cut them into small pieces, add to the soup, cover and leave to simmer over a low temperature for as long as you like, but at least 10 minutes

25 minutes before serving, add the pasta

5 minutes before serving, add the spinach and stir through until thoroughly wilted

serve with an option sprinkling of crushed chilli flakes or a drizzle of sriracha sauce (½ syn for the sriracha)