Add olive oil to a small pot and sauté the onions and carrots on a medium heat. When the onions become translucent. add the garlic, thyme, Italian herbs and chili powder. Lower the heat and let this sauté for a few minutes. Then add the beans with the water (leave ⅓ behind and smash that with fork).

When the remaining beans are smashed add that to the pot with the chicken stock. Stir well and add the sausages on a medium heat for 2-3 minutes then lower the heat and let the soup simmer for 10-15 minutes until you have a semi thick consistency.

In the meantime toast your bread in the oven. I like mine marinated in some olive oil, garlic powder and salt & pepper. Also finely chop your parsley.

When the soup is ready, serve with (toasted) bread, garnish with parsley and enjoy!If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!