1parsnippeeled (remove the woody core if the parsnip is particularly large) and cut into 1cm dice
400gtin white beanssuch as cannellini or haricot, drained and rinsed
Instructions
Pour the olive oil into a large saucepan or casserole on a medium heat and, when hot, add the sausage pieces. Stir-fry for 1 minute and then add the onion and garlic. Season with salt and pepper, then cover with a lid and cook for 5 minutes or until the onion is soft but not browned.
Add the stock, along with the bay leaf and thyme, and bring to the boil, then reduce the heat to a simmer. Season with salt and pepper, add the carrot and cook, uncovered, for 15 minutes.
Tip the potatoes and parsnip into the pan, along with the cannellini or haricot beans, and cook for a further 15 minutes or until the vegetables are soft. Taste for seasoning, then divide between bowls to serve.
Notes
This smoked sausage, bean and root vegetable soup is easily adapted if you’re cooking for less or more people.