Chickpea soup with beef sausages

Cut the beef chipolata into 2 cm pieces. Cut the leeks into thin rings. Heat the olive oil in a soup pot and fry the pieces of sausage in 2 minutes around brown. Spoon the stew vegetables and leek through it and stir fry for another 2 minutes. Put the tomato puree through and cook for another minute.

Add the chickpeas with liquid, thyme and crumbled bouillon tablets and add 1½ liters of water. Bring everything to the boil while stirring and let the soup simmer for 15 minutes. Season with salt and pepper. Serve the soup with thick slices of bread.