Sausage And White Bean Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 lb beef sausages
1 None onion, thinly sliced
2 bulbs baby fennel, trimmed, fronds reserved, thinly sliced
2 tbsp herb and garlic tomato paste
6 cups beef stock
1 (13.5 oz) can cannellini beans, rinsed, drained
1 bunch broccoli rabe, trimmed, cut into 1 inch pieces
1/3 cup chunky basil pesto
1 None small baguette, sliced, toasted

Preparation

In a large saucepan, heat oil over medium heat. Cook sausages for 8-10 mins, until cooked through and browned. Set aside. Allow to cool slightly then slice into chunks.
Meanwhile, add onion and fennel to pan. Saute for 4-5 mins, until golden. Add tomato paste and cook for 1 min. Add stock and simmer for 15 mins. Add beans and broccoli rabe. Simmer for 2-3 mins, until broccoli rabe is just tender. Return sausage to pan and heat through, stirring, for 2-3 mins. Season.
Spread pesto over toasted baguette. Ladle soup into bowls and sprinkle with reserved fennel fronds. Serve with pesto toast on top or on the side.