Name: Tomato, white bean and sausage soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 9.20 gm olive oil; 375g pork sausage; 1 baby fennel, thinly sliced; 1 red onion, thinly sliced; 2 garlic cloves, crushed; 150g shortcut bacon, rind removed, chopped; 44.40 gm tomato paste; 400g can diced tomatoes; 2 x 400g cans butter beans, drained, rinsed; 510.00 gm chicken style liquid stock; 100g baby spinach leaves

Tomato, white bean and sausage soup

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Ingredients:

9.20 gm olive oil
375g pork sausage
1 baby fennel, thinly sliced
1 red onion, thinly sliced
2 garlic cloves, crushed
150g shortcut bacon, rind removed, chopped
44.40 gm tomato paste
400g can diced tomatoes
2 x 400g cans butter beans, drained, rinsed
510.00 gm chicken style liquid stock
100g baby spinach leaves

Instructions:

In a large saucepan over medium-high heat, sizzle sausages in oil until perfectly cooked, about 5 to 7 minutes. Then, cool on a plate and thinly slice.
In a pan, combine fennel, onion, garlic, and bacon. Sauté for 5 minutes until vegetables soften. Stir in tomato paste and cook for 1 minute. Add tomatoes, beans, stock, and 2 cups of cold water. Cover and bring to a boil. Reduce heat to medium and simmer uncovered for 10 to 15 minutes until the soup thickens slightly.
Combine the sausages and spinach and cook until the spinach wilts and the sausages are heated through. Serve.

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