Winter Bean and Sausage Soup
1 cup borlotti beans, fresh or soaked for at least 8 hours. Alternatively use 1 can borlotti or cannellini beans
1 stalk celery
2-3 cloves garlic
1 carrot, peeled and chopped
3 baby leeks
1-2 cups pumpkin, cubed
2 tbsp fresh rosemary, finely chopped
2 tbsp extra-virgin olive oil
1 tsp smoked paprika
300g Dutch smoked sausages
1 can tomatoes in juice
1 tbsp tomato paste
1 litre chicken stock
Sea salt and pepper to taste
Parmesan and flat-leaf parsley to serve
Drain beans and put them in a large pot covered with cold water. Bring to the boil and simmer until tender. If using tinned beans, rinse and drain.
Heat olive oil in a large sauce pan and cook the vegetables, garlic and rosemary gently for about 10 minutes until soft.
Add the paprika, tomatoes and tomato paste to the vegetables, increase the heat and stir for one minute.
Add the stock and beans and simmer for 10 minutes.
While the soup is cooking, heat another pan of water and cook the sausages for 10 minutes.
Slice and add the sausages, season with salt and pepper and top with parsley and parmesan before serving.
Delicious with toasted wholemeal or sourdough bread.