Winter vegetable and bean soup with spicy sausage

Method

1. To cook the beans, soak overnight in plenty of cold water.

2. 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 — 30-60 minutes.

3. Just before the end of cooking, add salt.

4. Remove the bouquet garni and vegetables and discard. Blanch the chunky bacon lardons, then refresh and dry well.

5. Prepare the vegetables.

6. Put the olive oil in a saucepan, add bacon and sauté over a medium heat until it becomes crisp and golden. Add the chopped onion, carrots and celery. Cover and sweat for 5 minutes.

7. Add the parsnip and finely sliced leeks. Cover and sweat for a further 5 minutes.

8. Slice the kabanossi thinly, and add.

9. Chop the tomatoes and add to the rest of the vegetables and the beans. Season with salt, pepper and sugar.

10. Add the chicken stock. Allow to cook until all the vegetables are tender, for approx 20 minutes. Taste, and correct the seasoning, if necessary. Sprinkle with chopped parsley and serve with lots of crusty brown bread.