Recipe

White bean, leek and garlic sausage soup

A delicious white bean, leek and garlic sausage soup with pistou that will warm you up and fill you up on a cold winters day. Especially if you've got plenty of good bread to dunk in it as you go.

May 31, 2011 2:00pm
  • 1 hr 45 mins cooking
  • Serves 6
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Ingredients

White bean, leek and garlic sausage soup
  • 1 cup (200g) dried small white beans
  • 40 gram butter
  • 2 bacon rashers (140g), rind removed, chopped finely
  • 2 clove garlic, crushed
  • 1 leek (350g), sliced thinly
  • 2 trimmed celery stalks (200g), chopped finely
  • 2 carrots (240g), chopped finely
  • 1.5 litre (6 cups) chicken stock
  • 1 bay leaf
  • 4 merguez sausages (320g)
Pistou
  • 2 cup loosely packed fresh basil leaves
  • 1 clove garlic, quartered
  • 1/4 cup (20g) coarsley grated parmesan cheese
  • 1/4 cup (60ml) extra virgin olive oil

Method

White bean, leek and garlic sausage soup
  • 1
    Place beans in medium bowl, cover with water; soak overnight, drain. Rinse under cold water; drain.
  • 2
    Melt butter in large saucepan; cook bacon, garlic, leek, celery and carrot, stirring, until vegetables soften. Stir in stock, bay leaf and beans; bring to a boil. Reduce heat; simmer soup, covered, about 1 hour or until beans are tender.
  • 3
    Meanwhile, make pistou. Blend or process ingredients until smooth.
  • 4
    Heat medium non-stick frying pan; cook sausages until browned. Drain on absorbent paper; chop coarsely.
  • 5
    Just before serving, ladle soup into serving bowls; top with sausage and a spoonful of pistou.

Notes

Haricot, great northern, cannellini or navy beans can be used in this recipe. Merguez sausages, from North Africa, are traditionally made with lamb and seasoned with garlic and hot spices. They can be found at most delicatessens and butchers. Pistou, from the south of France, is very similar to Italian pesto, and is usually stirred into hot soup at the table so that the aroma enlivens the diner's palate.

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