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4 spicy lamb sausages
15g butter
1 medium leek, washed, quartered lengthways, finely sliced
2 celery stalks, diced
2 medium carrots, diced
3 cups (750ml) chicken stock
2 x 400g cans cannellini or other white beans, drained, rinsed
¼ cup (65g) pesto
1Heat a frying pan on medium. Cook sausages for 5 minutes, turning frequently, until browned. Cool and cut diagonally into 1.5cm slices.
2Melt butter in a large saucepan on medium heat. Sauté leek, celery and carrot for 5 minutes, until softened and lightly coloured.
3Stir in chicken stock with 2 cups water and bring to boil. Reduce heat to low and simmer for 5 minutes. Add sausage slices and cannellini beans and simmer for another 5 minutes. Season to taste. Serve topped with a small dollop of pesto.
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1st Keep
 laurakate
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