Tuscan Bean Soup with Fennel Sausage


Heat the olive in a heavy based pot, sauté the chopped sausages for 3 minutes in olive oil, add the vegetables and sauté until soft, add the garlic and picked thyme and bay, sauté for a further two minutes season with salt and pepper.  Add the chicken stock, tomatoes and beans, simmer for 20 minutes.

To serve warm, pour in the soup and finish with some extra virgin olive oil, san finely great some parmensan cheese. Serve with some warm crusty bread

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