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Categories:
butter bacon garlic stalks celery carrots chicken stock bay leaf white beans sausages Pistou basil clove garlic Parmesan cheese extra-virgin olive oil
Viewed: 85 - Published at: 4 years agoIngredients
- 3 1/2 tbsp butter
- 5 oz bacon, chopped finely
- 2 cloves garlic, minced
- 1 None leek, sliced thinly
- 2 stalks celery,trimmed, chopped finely
- 2 None carrots, chopped finely
- 6 cups chicken stock
- 1 None bay leaf
- 7 oz dried small white beans, soaked overnight, drained
- 11 oz merguez sausages
- None None Pistou
- 1 cup loosely packed fresh basil leaves
- 1 clove garlic, quartered
- 1/4 cup coarsely grated Parmesan cheese
- 1/4 cup extra virgin olive oil
Method
- Melt butter in a large saucepan over medium heat. Cook bacon, garlic, leek, celery and carrots, stirring, until vegetables soften. Stir in stock, bay leaf and white beans. Bring to a boil then reduce heat and simmer, covered, for 1 hour, or until beans are tender.
- Heat a medium nonstick frying pan over medium-high heat. Cook sausages until browned. Drain on paper towels then chop coarsely.
- Meanwhile, to make the pistou, blend or process all ingredients until smooth.
- Just before serving, ladle soup into serving bowls. Top with sausage and a spoonful of pistou.
