Pork sausage and bean soup

Batch cooking saves you time and money. Minimise hassle with this pork and bean soup recipe.

Recipe «Pork sausage and bean soup» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup olive oil, 12 pork and fennel sausages, 4 leeks, trimmed, halved, washed, sliced, 5 celery stalks, sliced, 5 garlic cloves, crushed , 3 x 400g cans diced tomatoes, 5 x 420g cans four bean mix, drained, rinsed, 2 litres salt-reduced chicken stock , 500g frozen peas, 1/2 cup basil pesto, shaved parmesan, to serve.

Ingredients:

• 1/3 cup olive oil 
• 12 pork and fennel sausages 
• 4 leeks, trimmed, halved, washed, sliced 
• 5 celery stalks, sliced 
• 5 garlic cloves, crushed 
• 3 x 400g cans diced tomatoes 
• 5 x 420g cans four bean mix, drained, rinsed 
• 2 litres salt-reduced chicken stock 
• 500g frozen peas 
• 1/2 cup basil pesto 
• shaved parmesan, to serve 

Instructions

1. Heat 1 tablespoon oil in a large 12-litre capacity stockpot over medium-high heat. Cook sausages in 2 batches, turning, for 10 minutes or until browned. Transfer to a plate. Slice. Discard oil from pot. Wipe pot clean.
2. Heat remaining oil in pot over medium heat. Add leek, celery and garlic. Cook, stirring occasionally, for 3 minutes. Cover. Cook for 5 minutes or until leek has softened. Add tomatoes, beans, stock, sausage and 2 litres cold water. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer for 15 minutes, adding peas for the last 2 minutes of cooking. Season with salt and pepper.
3. Ladle soup into bowls. Dollop with pesto and serve topped with parmesan.