Cut the merguez sausages into 2cm chunks. Heat a large sauté pan or flameproof casserole dish over a medium-high heat, add the merguez sausages and fry for 3–4 minutes, stirring occasionally, until golden brown. Meanwhile, roughly chop the shallots and garlic and finely chop the chillies. Reduce the heat, then add the shallots, garlic and chillies and cook gently for 10 minutes, until softened but not coloured.
Add the white wine and simmer until reduced by half, then add the cherry tomatoes and cook for 3–4 minutes, squashing them down with the spoon. Add the beans and stock and bring to a gentle simmer, then cover and cook for 1 hour. Roughly chop the basil, and season the soup with salt and pepper. Scatter with the basil and drizzle with olive oil just before serving.
Cut the merguez sausages into 2cm chunks. Heat a large sauté pan or flameproof casserole dish over a medium-high heat, add the merguez sausages and fry for 3–4 minutes, stirring occasionally, until golden brown. Meanwhile, roughly chop the shallots and garlic and finely chop the chillies. Reduce the heat, then add the shallots, garlic and chillies and cook gently for 10 minutes, until softened but not coloured.
Add the white wine and simmer until reduced by half, then add the cherry tomatoes and cook for 3–4 minutes, squashing them down with the spoon. Add the beans and stock and bring to a gentle simmer, then cover and cook for 1 hour. Roughly chop the basil, and season the soup with salt and pepper. Scatter with the basil and drizzle with olive oil just before serving.
