Created by ImPat on July 2, 2017
Step 1: Soak the beans overnight and discard the water once soaked.
Step 2: Heat the oil, add the pancetta (bacon) and cook until it is just starting to colour and then add the onions, celery and garlic and cook for a further 3 minutes, stirring regularly and then add the beans, tomato and stock and simmer for about an hour or until the beans are tender and just starting to break down - this will vary.
Step 3: Season well and add the silverbeet and simmer for 5 more minutes but do not overcook or the colour will dull.
Step 4: Check the consistency of the soup and if it is too thick, add a little more stock.
Step 5: Pan-fry the sausage over medium heat until it is cooked through and then cut into slices.
Step 6: To serve, spoon the soup into large bowls, place several sausage slices on the top, drizzle around a little oil and scatter with the chopped parsley and serve with crusty bread and good glass of wine.