Ingredients
- 100 ml (3½ fl oz) olive oil
- 2 leeks, pale section only, chopped
- 2 celery stalks, chopped
- 600 g (1 lb 5 oz) (about 8 thin) fresh Italian fennel-flavoured sausages
- 2 litres (70 fl oz/8 cups) good-quality chicken stock
- 2 dried bay leaves
- 400 g (14 oz) tin borlotti (cranberry) beans, rinsed, drained
- 400 g (14 oz) tin cannellini beans, rinsed, drained
- 400 g (14 oz) tin chickpeas, rinsed, drained
- 65 g (2½ oz/½ cup) macaroni (pasta elbows)
- chopped flat-leaf (Italian) parsley, to serve
- 90 g (3¼ oz/ 1/3 cup) pesto , to serve
- 80 g (2¾ oz/¾ cup) coarsely grated pecorino cheese, to serve
Method
1. Heat the olive oil in a large saucepan over medium heat. Add the leek and celery and cook, stirring, for 6-7 minutes or until soft.
2. Meanwhile, remove the sausages from their casings, squeezing them out and breaking them into small portions. Add the sausage meat to the pan and cook, stirring occasionally, for 5 minutes or until it changes colour.
3. Add the stock and bay leaves to the pan, bring to a simmer then reduce the heat to low. Cook for 10 minutes or until the vegetables are very tender. Add the beans and chickpeas and bring to a simmer.
4. Meanwhile, cook the pasta in boiling salted water until al dente. Drain well. Add to the soup and bring back to a simmer. Season to taste with salt and freshly ground black pepper. Serve immediately, topped with the parsley, pesto and pecorino.
