Tomato, white bean and sausage soup

Cooking Meat Tomato, white bean and sausage soup

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Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Heat oil in a large saucepan over medium-high heat. Add sausages. Cook for 5 to 7 minutes or until cooked through. Transfer to a plate. Cool slightly. Thinly slice.
  2. Add fennel, onion, garlic and bacon to pan. Cook, stirring, for 5 minutes or until vegetables soften. Add tomato paste. Cook, stirring, for 1 minute. Add tomatoes, beans, stock and 2 cups cold water. Cover. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes or until soup thickens slightly.
  3. Add sausages and spinach. Cook for 1 to 2 minutes or until spinach wilts and sausages are heated through. Serve.

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2 tsp olive oil
6 pork and fennel sausages
1 baby fennel, thinly sliced
1 red onion, thinly sliced
2 garlic cloves, crushed
150g shortcut bacon, rind removed, chopped
2 tbsp tomato paste
400g can diced tomatoes
2 x 400g cans butter beans, drained, rinsed
2 cups chicken stock
100g baby spinach leaves

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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