Fennel, Italian Sausage and Cannellini Bean Soup

By • March 21, 2013 0 Comments

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Fennel, Italian Sausage and Cannellini Bean Soup


Author Notes: This hearty flvorful soup will warm you up from the inside outkarenna

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Serves 6 -8

  • 4 cups sliced fennel
  • 1 19.5 oz. package hot italian sausage
  • 3 tablespoons olive oil
  • 2 15 oz. cans cannellini beans, drained and rinsed
  • 2 14.5 oz. cans petite diced tomatoes with juice
  • 2 tablespoons garlic, minced
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon salt and pepper
  • 3/4 teaspoon crushed fennel seeds
  • 4 cups chicken stock
  • 1 cup onion, finely diced
  • 2 shallots, diced
  • 1 cup freshly grated parmesan cheese
  1. Heat 1 Tablespoon oil in frying pan. Fry sausage, turning often for 10 minutes or until browned on all sides. Remove to cutting board to cool. When cool cut into 1 inch pieces.
  2. Add 2 Tablespoons oil to frying pan and saute onions, shallots and fennel for 3-4 minutes. Add garlic and seasonings and saute 2 minutes more. Pour into large soup pot.
  3. Pour chicken stock into frying pan and simmer for 2-3 minutes to get up all the little flavor bits on bottom of pan. Pour into soup pot, with remaining ingredients.
  4. Simmer for 30 - 35 minutes. Top each serving with some parmesan cheese, if desired.

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