Italian vegetable soup with salsiccia – Food & Home Magazine

Ingredients

• 30ml (2 tbsp) extra virgin olive oil
• 1 red onion, finely chopped
• 2 fennel bulbs, roughly chopped
• 2 celery sticks, roughly chopped
• 2 garlic cloves, chopped
• 30ml (2 tbsp) tomato paste
• 100g green beans, horizontally sliced into bite-sized pieces
• 1,5L beef stock, hot
• 6 Italian salsiccia
• salt and freshly ground black pepper, to taste
• 60ml (¼ cup) fresh flat-leaf parsley, chopped, to serve
• crusty Italian bread, to serve