Meat free Sausages & Butter Bean Pesto Soup

Prep time: 15mins - Cook time: 30mins - Serves: 3

A simple, but flavoursome midweek meal! This meat free sausage & Butter Bean Pesto Soup is packed with Mediterranean flavours and packs some extra zest - the perfect combination with vegan basil pesto and our Heck! Vegan Italia sausages.

 Ingredients

• 1 pack of Heck! Meat free Sausages
• 2 tbsp sunflower oil
• 1 yellow onion, finely diced
• 2 cloves garlic, crushed
• 2 celery stalks, finely diced
• 3 carrots, finely diced
• 1 tin (400g) butter beans, drained
• 2 Tbsp vegan basil pesto
• 750ml vegetable stock
• Juice of 1⁄2 lemon
• Salt & pepper to taste

Method

1. Start by frying your heck sausages in a little oil in a non-stick pan over medium heat. Once they are lightly browned remove them from the pan and allow for them to cool for 5-10 minutes before carefully slicing them diagonally.
2. Fry the slices in the remaining oil in the pan until the edges begin to crisp up, then set them aside.
3. In the meantime, heat 1 tbsp sunflower oil in a large saucepan over medium heat. Add the finely diced onion and cook for 5 minutes or until translucent.
4. Add the crushed garlic and the finely diced celery and carrots. Cook everything for 8-10 minutes whilst stirring regularly and allow for the veg to soften and caramelise.
5. Pour in a drained tin of butter beans and stir in 2 tbsp of vegan basil pesto.
6. Add the vegetable stock and stir to combine everything with the pesto. Reduce the heat and let the soup simmer for 20 minutes.
7. Season to taste with salt and pepper, add the sausage slices into the soup and add the juice of a lemon before serving.

Enjoy!