Recipe
Traditional Italian Sausage and Fennel Soup
Serves: 6 servings
Ingredients:
14
A hearty and flavorful soup featuring Italian sausage, fennel, and cannellini beans.
Ingredients
4 | cups sliced fennel |
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1 | 19.5 oz. package package hot Italian sausage |
3 | tablespoons olive oil |
2 | 15 oz. cans cans cannellini beans, drained and rinsed |
2 | 14.5 oz. cans cans petite diced tomatoes with juice |
2 | tablespoons minced garlic |
1 | teaspoon basil |
1 | teaspoon oregano |
1⁄2 | teaspoon salt and pepper |
3⁄4 | teaspoon crushed fennel seeds |
4 | cups chicken stock |
1 | cup finely diced onion |
2 | diced shallots |
1 | cup freshly grated parmesan cheese |
Instructions
| 1. | In a large frying pan, heat 1 tablespoon of olive oil. Cook the Italian sausage, turning regularly, until browned on all sides, about 10 minutes. Transfer the sausage to a cutting board to cool, then slice into 1-inch pieces. |
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| 2. | To the same pan, add 2 tablespoons of olive oil. Saute the onions, shallots, and fennel for 3-4 minutes until softened. Add the minced garlic, basil, oregano, salt, pepper, and crushed fennel seeds. Saute for an additional 2 minutes. Transfer the mixture to a large soup pot. |
| 3. | Deglaze the frying pan with chicken stock, scraping up any flavorful bits from the bottom. Simmer for 2-3 minutes, then pour everything into the soup pot along with the cannellini beans and diced tomatoes. |
| 4. | Simmer the soup over low heat for 30-35 minutes to allow the flavors to meld. Serve each portion topped with freshly grated parmesan cheese, if desired. |
Published on Jul 18, 2024 by Luminița