Fennel, bean and sausage soup

Fill a large measuring jug up to the 600ml mark with tomatoes and juice (reserve the remaining tomatoes and juice for later). Remove the tomatoes from the measuring jug and cut into large bite-sized pieces. Return to the juice in the jug.

Heat the oil in a large soup pot, add the sausage meat and cook for about 5 minutes, or until browned, stirring constantly. Transfer meat to a sieve and drain. Return to the soup pot, add the fennel, onion, parsley and fennel seeds and cook over moderate heat for about 10 minutes, or until vegetables are tender, stirring frequently. Add garlic and stir for about 1 minute.

Add 1 litre (4 cups) of water and reserved tomatoes and juice, and bring to a boil. Simmer gently, covered, for 30 minutes, then add the beans and cook for about 5 minutes, until heated through.

Serve in heated bowls, sprinkled with the reserved fennel fronds. Serve the toast and parmesan separately.