Sausage And White Bean Soup

• 1 tbsp olive oil
• 1 lb beef sausages
• 1 None onion, thinly sliced
• 2 bulbs baby fennel, trimmed, fronds reserved, thinly sliced
• 2 tbsp herb and garlic tomato paste
• 6 cups beef stock
• 1 (13.5 oz) can cannellini beans, rinsed, drained
• 1 bunch broccoli rabe, trimmed, cut into 1 inch pieces
• 1/3 cup chunky basil pesto
• 1 None small baguette, sliced, toasted

1. In a large saucepan, heat oil over medium heat. Cook sausages for 8-10 mins, until cooked through and browned. Set aside. Allow to cool slightly then slice into chunks.
2. Meanwhile, add onion and fennel to pan. Saute for 4-5 mins, until golden. Add tomato paste and cook for 1 min. Add stock and simmer for 15 mins. Add beans and broccoli rabe. Simmer for 2-3 mins, until broccoli rabe is just tender. Return sausage to pan and heat through, stirring, for 2-3 mins. Season.
3. Spread pesto over toasted baguette. Ladle soup into bowls and sprinkle with reserved fennel fronds. Serve with pesto toast on top or on the side.

olive oil, beef sausages, onion, baby fennel, garlic, beef stock, cannellini beans, broccoli rabe, chunky basil pesto, baguette

Taken from recipes-plus.com/api/v2.0/recipes/27479 (may not work)