French Sausage & Bean Casserole -Recipetin Eats’ French Cassoulet Soup with Crunchy Cheese Bread, Sausage and Bean Soup

smh.com.au

Melba Martin

2 tbsp extra virgin olive oil

900g short, thick pork sausages (I use 8 x 110g)

200g piece of speck, skin removed, cut into 8mm dice (see note)

2 onions, finely diced

3 garlic cloves, finely chopped

3 carrots, peeled, quartered lengthways and sliced into 6mm thick pieces

2 tsp finely chopped fresh thyme

2 tsp finely chopped fresh rosemary

2 bay leaves

1 tbsp tomato paste

¼ cup chardonnay (or other dry white wine; substitute with chicken stock)

3 x 400g cans cannellini beans, drained and rinsed

750ml (3 cups) low-salt chicken stock

¼ tsp cooking salt

½ tsp black pepper

Note: Ingredients may have been altered from the original.

Directions at smh.com.au

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