White Bean, Leek And Garlic Sausage Soup

• 3 1/2 tbsp butter
• 5 oz bacon, chopped finely
• 2 cloves garlic, minced
• 1 None leek, sliced thinly
• 2 stalks celery,trimmed, chopped finely
• 2 None carrots, chopped finely
• 6 cups chicken stock
• 1 None bay leaf
• 7 oz dried small white beans, soaked overnight, drained
• 11 oz merguez sausages
• None None Pistou
• 1 cup loosely packed fresh basil leaves
• 1 clove garlic, quartered
• 1/4 cup coarsely grated Parmesan cheese
• 1/4 cup extra virgin olive oil

1. Melt butter in a large saucepan over medium heat. Cook bacon, garlic, leek, celery and carrots, stirring, until vegetables soften. Stir in stock, bay leaf and white beans. Bring to a boil then reduce heat and simmer, covered, for 1 hour, or until beans are tender.
2. Heat a medium nonstick frying pan over medium-high heat. Cook sausages until browned. Drain on paper towels then chop coarsely.
3. Meanwhile, to make the pistou, blend or process all ingredients until smooth.
4. Just before serving, ladle soup into serving bowls. Top with sausage and a spoonful of pistou.

butter, bacon, garlic, stalks celery, carrots, chicken stock, bay leaf, white beans, sausages, pistou, basil, clove garlic, parmesan cheese, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/36266 (may not work)