![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Sausage and bean soup with pesto
- Published: 1 Nov 16
- Updated: 18 Mar 24
Hearty soups don’t need to take hours – this easy recipe combines pesto, beans and sausages for a meal that’s ready in only twenty minutes.
![Sausage and bean soup with pesto](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/07/733389-1-eng-GB_pesto-soup-768x960.jpg)
-
Serves 2
-
Hands-on time 20 min
Ingredients
- 2 tbsp extra-virgin olive oil, plus extra to serve
- 1 onion, finely sliced
- 4 Tesco Finest Pork Toulouse Style Sausages, or similar
- 400g can haricot beans, drained and rinsed
- 500ml good-quality chicken or vegetable stock
- 100g spinach
- 130g tub Tesco Finest Pesto With Fresh Basil, or similar
- 1 lemon to squeeze
Method
- Set a deep frying pan over a medium heat and heat the oil. Add the onion and cook for 8-10 minutes until soft and translucent. Squeeze the meat out of the sausage skins and shape into about 12 bite-size balls. Turn up the heat, add the meatballs to the pan with the onion and cook until beginning to brown and crisp.
- Add the beans, stir well, then add the stock and bring to a gentle simmer. Cook for another 10 minutes, then add the spinach and season well.
- Remove the soup from the heat, divide between bowls, then top with a good dollop of pesto, a squeeze of lemon juice and an extra drizzle of the olive oil. Serve with plenty of crusty bread.
- Recipe from October 2012 Issue
delicious. tips
Next time, Make the soup with a different type of sausage or replace with crispy rashers of smoked bacon
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter