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Author Notes: This hearty flvorful soup will warm you up from the inside out —karenna
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
- 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.
- 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.
- 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.
- Simmer for 30 - 35 minutes. Top each serving with some parmesan cheese, if desired.
- This recipe was entered in the contest for Your Best Fennel
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