Name: Sausage and white bean soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 450 gram packet beef sausages; 1 onion, thinly sliced; 2 baby fennel, trimmed, fronds reserved, thinly sliced; 2 tablespoon herb and garlic tomato paste; 6 cup (1.5 litres) beef stock; 400 gram can cannellini beans, rinsed, drained; 1 bunch broccolini, trimmed, cut into 3cm lengths; 1/4 cup chunky basil pesto; 1 small baguette, sliced, toasted

Sausage and white bean soup

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Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

1 tablespoon olive oil

450 gram packet beef sausages

1 onion, thinly sliced

2 baby fennel, trimmed, fronds reserved, thinly sliced

2 tablespoon herb and garlic tomato paste

6 cup (1.5 litres) beef stock

400 gram can cannellini beans, rinsed, drained

1 bunch broccolini, trimmed, cut into 3cm lengths

1/4 cup chunky basil pesto

1 small baguette, sliced, toasted

Method

1.In a large saucepan, heat oil on medium.

2.Cook sausages 8-10 minutes, turning on all sides, until cooked through and browned. Cool slightly; slice into chunks.

3.Meanwhile, saute onion and fennel 4-5 minutes, until golden. Stir in paste; cook 1 minute. Stir in stock; simmer 15 minutes.

4.Add beans and broccolini; simmer 2-3 minutes, until broccolini is just tender. Return sausage to pan; heat through, stirring, 2-3 minutes. Season to taste.

5.Spread pesto onto toasted baguette. Ladle soup into bowls and sprinkle with reserved fennel fronds. Serve with pesto toast.

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