Bacon, Sausage, White Beans & Leek Soup

High protein soup with the best ever bacon and tastiest sausage with no nasties!

1. Preheat the oven to 170C, gas mark 3. Heat 1 tsp oil in a large saucepan over a high heat.
2. Add onion and squeeze in the meat from the sausages, discarding the skins.
3. Fry the sausage meat to resemble a mince with a wooden spoon, for about 8-10 minutes until browned. Remove to a plate and set aside.
4. Cut bacon into small pieces and fry in pan till golden. Remove and place with sausage meat.
5. Return the pan (with any leftover oil and bits from the sausages) to the heat with another 1 tsp oil and add the leeks, rosemary and a pinch of salt.
6. Cover with a lid and saute, stirring occasionally, for 5 minutes. Then add the beans, stock and a squeeze of lemon juice – simmer for another 5 minutes. Check seasoning and serve.
7. Meanwhile, toss the kale leaves with the remaining 1 tsp oil, scrunching them a little to make sure they’re coated.
8. Arrange the coated kale on a large greaseproof baking sheet, season with a little salt and a few drops of lemon juice and roast in the oven for 8-10 minutes, turning halfway, until crisp.
9. Add the sausage meat and onions into the soup and simmer for a final minute.
10. Serve in bowls topped with the kale crisps, and buttered toast on the side. Enjoy!