Bean and merguez soup with gremolata

Dinner doesn't get much more multicultural than this. With mergeuz sausages originating in North Africa and the traditional Milanese gremolata you'll go round the world with just one mouthful.

  • 1 hr cooking
  • Serves 4
  • Print


Bean and merguez soup
  • 1 medium red onion (170g), coarsely chopped
  • 2 rashers bacon (140g), rind removed, coarsely chopped
  • 2 clove garlic, crushed
  • 400g can diced tomatoes
  • 1.5 litre (6 cups) chicken stock
  • 6 merguez sausages (480g)
  • 2 400g cans white beans, rinsed, drained
  • 1/3 cup finely chopped fresh flatleaf parsley
  • 2 tablespoon finely grated lemon rind
  • 2 clove garlic, crushed


Bean and merguez soup with gremolata
  • 1
    Cook onion, bacon and garlic in a heated, oiled large saucepan, stirring, until onion softens and bacon crisps.
  • 2
    Add undrained tomatoes and stock; bring to the boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
  • 3
    Meanwhile, to make gremolata, combine all ingredients in a small bowl.
  • 4
    Cook sausages in a heated, oiled medium frying pan, until browned and cooked through; slice thinly.
  • 5
    Add sausage to soup with beans; stir until soup is hot.
  • 6
    Serve soup topped with gremolata.

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