Cannellini Bean, Leek And Sausage Soup
- 4 None spicy lamb sausages
- 1 tbsp butter
- 1 None medium leek, washed, quartered lengthwise, finely sliced
- 2 stalks celery, diced
- 2 None medium carrots, diced
- 3 cups chicken stock
- 28 oz can cannellini or other white beans, drained, rinsed
- 3 oz pesto
- Heat a frying pan on medium. Cook sausages 5 mins, turning frequently, until browned. Cool and cut diagonally into 1/2 inch slices.
- For the soup, melt butter in a large saucepan on medium heat. Saute leek, celery and carrot 5 mins, until softened and lightly colored. Stir in chicken stock along with 2 cups water and bring to a boil. Reduce heat to low and simmer 5 mins. Add sausage slices and beans and simmer another 5 mins. Season to taste. Top with a small spoonful of pesto to serve.
lamb sausages, butter, stalks celery, carrots, chicken stock, other white beans, pesto
Taken from recipes-plus.com/api/v2.0/recipes/27217 (may not work)