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Heat the olive oil in a large saucepan and add the onion, celery, garlic, carrot, parsnip and rosemary. Sauté gently, stirring occasionally, for about 10 minutes until the vegetables are soft but not coloured.
Increase the heat and add the paprika, sausage, tomato paste and tinned tomatoes.
Stir and cook for 1 - 2 minutes, then add the beans and vegetable stock and check for seasoning. Simmer 10-15 minutes.
To serve: Ladle the soup into bowls and garnish with Italian parsley and freshly grated Parmesan.
Clos de Ste. Anne 2007
Saint Clair Rapaura Reserve 2007
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