Author Notes
This hearty flvorful soup will warm you up from the inside out —karenna
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Ingredients
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4 cups
sliced fennel
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1
19.5 oz. package hot italian sausage
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3 tablespoons
olive oil
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2
15 oz. cans cannellini beans, drained and rinsed
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2
14.5 oz. cans petite diced tomatoes with juice
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2 tablespoons
garlic, minced
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1 teaspoon
basil
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1 teaspoon
oregano
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1/2 teaspoon
salt and pepper
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3/4 teaspoon
crushed fennel seeds
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4 cups
chicken stock
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1 cup
onion, finely diced
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2
shallots, diced
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1 cup
freshly grated parmesan cheese
Directions
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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.
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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.
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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.
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Simmer for 30 - 35 minutes. Top each serving with some parmesan cheese, if desired.
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