Sausage and Bean Soup I started writing this entry yesterday evening (Saturday 9th October) after I finished making sausage and bean soup from the Poultry, Game and Meat section of The Soup Book . It was for the two sons' dinner - the spouse and I were going out to dine. The recipe is suggested by Eric Treuille of Books for Cooks (I have to admit I haven't heard of him before). The main ingredient is, of course, sausage meat. The other ingredients are cherry tomatoes, garlic, chilli flakes, cannellini beans, stock, balsamic vinegar and parsley or basil. It didn't take too long, but it did involve roasting the tomatoes before starting the saucepan work, and liquidising a cupful of the beans and tomatoes for the final stage of cooking. There were a number of options for this sausage and bean soup. In his introduction, Eric Treuille writes, "We use chicken, honey and herb sausages in this dish, but other types work just as well." Then the ingredients state: ...