Sausage and bean soup with pesto

Method

1. Set a deep frying pan over a medium heat and heat the oil. Add the onion and cook for 8-10 minutes until soft and translucent. Squeeze the meat out of the sausage skins and shape into about 12 bite-size balls. Turn up the heat, add the meatballs to the pan with the onion and cook until beginning to brown and crisp.
2. Add the beans, stir well, then add the stock and bring to a gentle simmer. Cook for another 10 minutes, then add the spinach and season well.
3. Remove the soup from the heat, divide between bowls, then top with a good dollop of pesto, a squeeze of lemon juice and an extra drizzle of the olive oil. Serve with plenty of crusty bread.