Chunky Winter Vegetable Soup with Spicy Sausage

Method

1. Prepare the vegetables. Put the olive oil in a saucepan, add the bacon* (see note at bottom of recipe) and sauté over a medium heat until it becomes crisp and golden, add the chopped onion, carrots and celery.

2. Cover and sweat for five minutes, next add the parsnip and finely sliced leeks. Cover and sweat for a further 5 minutes. Slice the Kabanossi sausage thinly and add.

3. Chop the tomatoes and add to the rest of the vegetables and the beans. Season with salt, freshly ground pepper and sugar, add the chicken stock.

4. Allow to cook until all the vegetables are tender, 20 minutes approx.

5. Taste and correct the seasoning. Sprinkle with chopped parsley and drizzle with extra virgin olive oil, serve with lots of crusty bread.

6. *Soak the beans overnight in plenty of cold water.

7. Next day, strain the beans and cover with fresh cold water, add a bouquet garni, carrot and onion, cover and simmer until the beans are soft but not mushy – anything from 30-60 minutes. Just before the end of cooking, add salt. Remove the bouquet garni and vegetables and discard.

8. Note: If the bacon is very salty, put into a small saucepan, cover with cold water and bring to the boil. Strain and dry on kitchen paper.