Pork sausage and butter bean soup
|3 Tbsp||Vegetable oil|
|50 g||Bacon bits|
|500 g||Pork sausages, cut into 5cm pieces|
|1 can||Tomatoes, Italian-style, approx 400g|
|1 can||Butter beans, approx 390g, drained and rinsed|
|30 g||Tomato paste|
|1 pinch||Dried basil, or a few fresh basil leaves|
|1 to serve||Aged cheddar cheese, shaved to serve|
- Heat a little oil in a large saucepan over a medium heat. Add the bacon and fry with the diced onion and garlic until softened but not coloured – about 3-4 minutes.
- Add the chopped sausage (roughly 5cm pieces) and cook for 4 minutes until starting to brown. Add the tomatoes, butter beans, stock and tomato paste, then bring to a gentle boil and simmer for 15-20 minutes. Season to taste and add the basil.
- Serve the soup hot in heated plates, topped with thinly sliced or shaved aged cheddar and a chunk of crusty bread.