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
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.
Related
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