Fennel and green bean soup with Mediterranean pork sausages

By Drum Digital
23 July 2019


Preparation: 15 min | Cook Time: 20 min | Total Time: 35 min | Serves 4


45ml (3T) olive oil

1 onion, chopped

250ml (1c) spring onion, chopped

45ml (3T) fresh thyme, chopped

10ml (2t) vegetable stock

500ml (2c) water to dissolve stock

250ml (1c) white wine

300g green beans

375g Eskort Mediterranean Pork Sausages

5ml (1t) black pepper

250ml (1c) cream

350g baby fennel

5ml (1t) salt


  • Heat olive oil in a large pot over a moderate heat and fry the onion, spring onions and thyme until the onions are glossy (translucent?).
  • Dissolve the stock in water, then add the stock, white wine and beans to the onion mix and simmer for 10 minutes.
  • Remove sausage meat from the casings. Add the sausage meat, black pepper and cream to the soup mix and cook for 8 minutes.
  • Halve the baby fennels and fry in a separate pan with some olive oil.
  • Season with salt.
  • Spoon the soup into bowls and top with the fennel.

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