📖 Instructions

1. First things first, grab your trusty large pot or Dutch oven. Give it a good scrub – no one wants yesterday's mystery meat lurking in their delicious soup. ;)
2. Next, finely chop one large onion. I know, chopping onions can be a tearjerker, but think of the deliciousness awaiting you! If you’re feeling fancy, add two cloves of garlic, minced. It's a game-changer.
3. Now, add about 1 tbsp olive oil to the pot and heat it over medium heat. Once it shimmers, add your chopped onion and garlic. Sauté them until they soften and turn translucent – about 5 minutes. Don’t let them burn; we're aiming for sweet and soft, not bitter and charred.
4. Time for the star of the show – the sausages! Add about 500g of your favorite sausages (I prefer Cumberland, but hey, no judgement!). Brown them all over, breaking them up a bit as you go. This adds so much depth of flavor, trust me.
5. Stir in 2 tbsp of plain flour. Cook for another minute, stirring constantly, to make a light roux. This is what will help to thicken your wonderful soup.
6. Pour in 1 liter of good quality chicken or vegetable stock. Bring it to a boil, then reduce the heat and let it simmer gently.
7. Now, add your beans! I usually use about 400g of cannellini beans (drained and rinsed) but feel free to experiment. You can use any bean that takes your fancy, really.
8. Season generously with salt and pepper. A good pinch of dried thyme and oregano adds another layer of deliciousness, I think.
9. Give everything a good stir and let it simmer for at least 20 minutes, or longer if you're feeling patient. The longer it simmers, the more flavors will meld together. It's magic, I tell you!
10. Taste the soup and adjust the seasoning as needed. Maybe a squeeze of lemon juice, or a dash more pepper? It’s all up to your own taste!
11. Once you’re happy with the flavor, serve it hot! A crusty bread roll is the perfect accompaniment – trust me on this one. Enjoy!