Cannellini Bean, Leek And Sausage Soup - cooking recipe

Ingredients

4 None spicy lamb sausages
1 tbsp butter
1 None medium leek, washed, quartered lengthwise, finely sliced
2 stalks celery, diced
2 None medium carrots, diced
3 cups chicken stock
28 oz can cannellini or other white beans, drained, rinsed
3 oz pesto

Preparation

Heat a frying pan on medium. Cook sausages 5 mins, turning frequently, until browned. Cool and cut diagonally into 1/2 inch slices.
For the soup, melt butter in a large saucepan on medium heat. Saute leek, celery and carrot 5 mins, until softened and lightly colored. Stir in chicken stock along with 2 cups water and bring to a boil. Reduce heat to low and simmer 5 mins. Add sausage slices and beans and simmer another 5 mins. Season to taste. Top with a small spoonful of pesto to serve.