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
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Ingredients
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
Gremolata
- 1/3 cup finely chopped fresh flatleaf parsley
- 2 tablespoon finely grated lemon rind
- 2 clove garlic, crushed
Method
Bean and merguez soup with gremolata
- 1Cook onion, bacon and garlic in a heated, oiled large saucepan, stirring, until onion softens and bacon crisps.
- 2Add undrained tomatoes and stock; bring to the boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
- 3Meanwhile, to make gremolata, combine all ingredients in a small bowl.
- 4Cook sausages in a heated, oiled medium frying pan, until browned and cooked through; slice thinly.
- 5Add sausage to soup with beans; stir until soup is hot.
- 6Serve soup topped with gremolata.
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