Summer vegetable soup with sausages

Ingredients:

• 2 tbsp olive oil + extra for drizzling over soup
• 1 package (340 gr.) ready andouille sausages, cut in half lengthwise and sliced ​​into 2.5 cm pieces.
• 450 g red new potatoes, cut into pieces
• 100g wax beans, trimmed and halved
• 100g green beans, trimmed and halved
• 1 ear of corn, kernels removed
• 1 tbsp tomato paste
• 1 teaspoon chopped fresh thyme
• 2 cups lightly salted chicken broth
• 1 large tomato, chopped
• 2 tbsp chopped fresh parsley

Preparation:

1. Heat olive oil in a large saucepan over medium-high heat. Add the sausage and cook, stirring frequently, until golden brown, about 5 minutes. Use a slotted spoon to transfer to a plate.
2. Add the potatoes, yellow and green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a little ground black pepper to the same pan and stir to evenly distribute the ingredients. Pour in 4 cups of water and chicken broth Bring to a boil. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes.
3. Add the fried sausage to the pan and bring the soup back to a boil; season with salt. Serve each serving with tomatoes, parsley, and a drizzle of olive oil.