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Sausage and Bean Winter Soup

ingredients

serves 6
200 g dried white haricot beans
2 tbsp olive oil
100 g thick-cut bacon, cubed
2 onions, finely diced
2 cloves of garlic, crushed, peeled and chopped
2 carrots, finely diced
2 sticks of celery, finely diced
1 litre chicken stock
1 bay leaf
sea salt
freshly ground black pepper
3 spicy Toulouse sausages (about 350—400 g)
a bunch of flat-leaf parsley, chopped

method

1. Soak the beans overnight in a saucepan of cold water. The next day, drain them, rinse well and return to the pan.
Cover with water, bring to the boil and simmer for 1 hour. Skim off any froth that rises to the top during cooking. Drain and set aside.

2. Heat the oil in a large saucepan and cook the bacon for 5 minutes until golden. Add the onions, garlic, carrot and celery, and gently saute for 5 minutes. Pour in the stock, add the bay leaf and seasoning, and stir. Add the sausages whole and simmer for 25 minutes with a lid on the pan.

3. Add the drained haricot beans and simmer for a further 10 minutes. Remove the sausages, slice them and return the slices to the pan. Sprinkle the soup with chopped parsley and serve.

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