Creamy Bean Soup with Sausage

• 450 g/1 lb mild Italian sausage, no casings
• 2 tbsp olive oil
• 2 garlic cloves
• 1 small onion
• 700 ml/3 cups chicken broth
• 120 ml/1/2 cup puréed tomatoes
• 80 g/3 oz tomato paste
• 3 cans (360 g/13 oz) cannellini beans, drained and rinsed
• 3/4 cup/200 ml heavy cream
• 40 g/1.5 oz grated Parmesan
• 2 tbsp chopped parsley
• 8 tbsp red pesto, for serving

spices

• 1 tsp each: salt, black pepper, dried thyme, dried oregano
• 1/2 tsp fennel seeds
• 1/2 crushed red pepper flakes, more for serving

1. Get all the prep done before you start cooking: mince the garlic and finely chop the onion. Remove the casings from your sausage. Drain and rinse the beans.
2. Heat olive oil in a large pot over medium high. Add sausage, break up the meat into small pieces with a wooden spoon, and cook until browned and no longer pink, about 5 minutes. Add garlic and onion, cook until fragrant, for 3 minutes. Stir in spices, and cook for 1 minute more.
3. Pour in broth, add puréed tomatoes and tomato paste. Bring to a boil, then add cannellini beans. Stir, lower the heat, cover and simmer for 10-15 minutes, stirring every now and then.
4. When ready, pour in cream and stir to combine. Turn off the heat and stir in Parmesan. Finish off with some extra black pepper and parsley. Adjust salt to taste.
5. Serve with crusty bread. Dollop each bowl with red pesto and some red pepper flakes. Enjoy!