Ingredients
- 2 yellow onions
- 200 g spinach leaves
- 4 Toulouse sausages
- 4 tablespoon(s) of olive oil + a little
- 800 g cooked white beans
- 1 l of vegetable broth
- 100 g of baby spinach
-
juice of 1 lemon
For the pesto
- 1 clove of garlic
- 40 g of baby spinach
- 40 g of parmesan
- 35 g of pine nuts
- 4 tablespoon(s) of olive oil
Preparation
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Peel and slice the onions into strips. Wash the spinach leaves. Cut the sausages into quarters. Heat a frying pan over medium heat with the oil. Add the onions and cook for 8 to 10 minutes until they are soft and translucent. Increase the heat, add the sausage slices with the onion and cook until they start to brown and become crispy, about 5 to 6 minutes. Add the rinsed and drained beans, stir well, add the stock and bring to a gentle boil. Cook for 10 minutes, add the spinach leaves, salt and pepper.
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Meanwhile, make the pesto: peel and degerm the garlic. Wash the spinach leaves. Mix them with the garlic, parmesan and pine nuts, then add the olive oil, continuing to mix to obtain a smooth texture.
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Remove the soup from the heat and divide it between bowls. In each bowl, place 1 tbsp. has. pesto soup, fresh spinach shoots, drizzle with lemon juice and olive oil. Serve with crusty bread.
