Bean soup with fennel and sausage

Name: bean soup with fennel and sausage
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 onion; 1 tablespoon dried oregano; 2 fennel bulb; 3 clove garlic; 1 teaspoon fennel seed; 1 laurel leaf; 2 tablespoon tomato paste; 1 look tomato cubes; 1 liter vegetable stock; 1 liter chicken bouillon; 1 little pot White beans; 1 little pot chickpea; 2 fresh sausage; 2 sausage; 1 bunch flat leaf parsley

Ingredients

2 tablespoon olive oil
2 onion
1 tablespoon dried oregano
2 fennel bulb
3 clove garlic
1 teaspoon fennel seed
1 laurel leaf
2 tablespoon tomato paste

1 look tomato cubes
1 liter vegetable stock
1 liter chicken bouillon
1 little pot White beans
1 little pot chickpea
2 fresh sausage
2 sausage
1 bunch flat leaf parsley

Directions

Heat the oil in a large pan with a thick bottom and fry the onion with the oregano for about 4 minutes.
Cut the pieces of fennel into thin strips. Add the garlic, fennel seed and fennel to the onion and stir-fry for 2 minutes.
Fry the tomato puree for 1 minute and pour the tomato cubes and stock. Let the soup simmer gently for about 5 minutes.
Meanwhile, pour the beans and chickpeas and slice the sausage into slices. Add the beans, peas and sausage to the soup and simmer for about 5 minutes. Season to taste with salt and pepper and stir in the parsley just before serving.
Tasty with hot baguette with (garlic) butter.