Name: Traditional Italian Sausage and Fennel Soup
Yield: 6 servings
Ingredients: 4 cups sliced fennel; 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

Serves: 6 servings

Ingredients: 14

A hearty and flavorful soup featuring Italian sausage, fennel, and cannellini beans.

Ingredients

4	cups sliced fennel
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.
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