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Cannellini bean, leek and sausage soup recipe

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Created by Suzanne Gibbs

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Photography: Richard Mortimer

Cuisine: Italian
Servings: Serves 4
Cooking Time: Less than 60 minutes
Course: Main

Ingredients

4 spicy lamb sausages
15g butter
1 medium leek, washed, quartered lengthways, finely sliced
2 celery stalks, diced
2 medium carrots, diced
3 cups (750ml) chicken stock
2 x 400g cans cannellini or other white beans, drained, rinsed
¼ cup (65g) pesto

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Preparation

Heat a frying pan on medium. Cook sausages for 5 minutes, turning frequently, until browned. Cool and cut diagonally into 1.5cm slices.

Melt butter in a large saucepan on medium heat. Sauté leek, celery and carrot for 5 minutes, until softened and lightly coloured.

Stir in chicken stock with 2 cups water and bring to boil. Reduce heat to low and simmer for 5 minutes. Add sausage slices and cannellini beans and simmer for another 5 minutes. Season to taste. Serve topped with a small dollop of pesto.

If you enjoyed this Cannellini bean, leek and sausage soup recipe then browse more Italian recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

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Displaying 10 of 2156 Italian Restaurants.

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1.	The Beresford Hotel		Surry Hills
2.	Cellar 47		Shepparton
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5.	Benny's Bar & Cafe		Fremantle
6.	Universal Bar		Northbridge
7.	Arch Rival		Palmerston
8.	Railway Hotel		Fitzroy North
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10.	Morning Star Estate		Mt Eliza

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