BEAN, FENNEL AND SAUSAGE SOUP
A healthy, flavorful soup. I love fennel and this is a favorite of mine. This is from Fix It And Forget It, Lightly and I adapted it to our taste.
Provided by carole in orlando
Categories European
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bake sausage links at 350 degrees for 30 minutes, remove and slice into coin size pieces.
- If using loose sausage meat, saute until done and drain well.
- Saute onions and fennel in oil in a skillet until soft.
- Combine onions, fennel, broth, beans, tomatoes and seasonings in a slow cooker.
- Cook on high for 2 hours, or low for 4 to 5 hours.
- Can also be made in a regular soup pot on the stove if desired.
- Remove bay leaf.
- Add spinach and cook until wilted, or if using frozen until heated through.
SAUSAGE-BEAN SOUP
Steps:
- Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
- For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.
FENNEL AND BLACK BEAN SOUP
I started throwing ingredients together on a cold wintry day - this fabulous thick and warming soup was the result. The fennel adds brightness and provides a nice contrast to the hearty beans and the heat of the crushed pepper.
Provided by jennifer
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 58m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat. Add fennel and onion; cook and stir until slightly softened, about 5 minutes. Stir in garlic; cook until fragrant but not browned, about 2 minutes.
- Pour vegetable stock, black beans, diced tomatoes, red pepper flakes, pepper, cumin, thyme, and bay leaves into the pot. Bring to a gentle boil; reduce heat and simmer, stirring occasionally, until fennel is tender, 35 to 45 minutes. Add spinach, stirring to separate leaves; simmer until heated through, 1 to 2 minutes.
Nutrition Facts : Calories 224.2 calories, Carbohydrate 35 g, Fat 5.2 g, Fiber 13.5 g, Protein 11.8 g, SaturatedFat 0.7 g, Sodium 934.1 mg, Sugar 4.9 g
WHITE BEAN FENNEL SOUP
This filling soup is a favorite with our family and is often requested for company dinners. A hint of fennel accents the flavor of this quick-to-fix bean soup, while spinach and tomatoes add color. -Donna Quinn, Round Lake Beach, Illinois
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. , Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.
Nutrition Facts : Calories 152 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 976mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.
SAUSAGE AND FENNEL SOUP
From a supermarket handout, this is one of my favorite "comfort me" soups. I could eat the pot by myself (and sometimes do) but I'm always willing to share. Hope you'll try it.
Provided by Julie Bs Hive
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium-sized saucepan; add garlic and shallots. Cook 1 minute. Add sausage, cook until browned, about 3 minutes. Add leeks, fennel, carrots, tomatoes, parsley and sprinkle all with salt and pepper. Cook another 2 minutes. Add chicken broth. Cover and simmer over medium heat for about 10 minutes or until vegetables are tender.
- Serve immediately.
ITALIAN SAUSAGE AND FENNEL SOUP
Many years ago I watched chef and TV personality Mario Batali make an Italian soup that had fennel, garlic and bread as the base. I have dietary restrictions that don't allow me to eat bread, so I made my own version by omitting the bread and adding sausage for protein. It's hearty and irresistible on a cold night. It can feed a crowd or provide plenty of leftovers. If you find yourself missing the bread, serve it on the side to perfectly round out your meal. -Suzanne Clark, Fort Dodge, IA
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute sausage until lightly browned, 2-3 minutes. Remove sausage, reserving drippings in pot., In same pot, heat remaining oil over medium heat; saute fennel, carrots and onion 8 minutes. Add garlic; cook and stir 1 minute. Add potatoes, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Stir in tomatoes, salt, pepper and sausage; return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.
Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 707mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
CHICKEN, SAUSAGE, AND FENNEL SOUP
My husband loved a chicken and fennel soup he had at a nice Italian restaurant, so I developed this recipe over a couple years of trial and error. Now it's nothing like the original, but it's definitely one of our favorites. Friends and family rave about it. This is a great dish for company. I like to have this about halfway done when my guests arrive. We always end up in the kitchen anyway, and it's so easy, you can enjoy a glass of wine while you work. Serve in a bowl with a crusty roll and a dry white wine.
Provided by Jhpotterynut
Time 2h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil and butter in a pot over low heat. Add fennel, onion, and 1/4 teaspoon salt to the hot pot; saute for 20 to 30 minutes. Add fennel seed and saute, 15 minutes more, until vegetables are very soft and the flavors have developed; be careful not to brown them.
- Increase the heat to medium. Add chicken and sausage; cook and stir until browned, about 10 minutes. Drain off fat. Add remaining tablespoon oil and brown rice; cook and stir, about 5 minutes. Add chicken stock and bring to a boil.
- Cook, covered, about 45 minutes. Add frozen shelled edamame and cook, covered, another 10 minutes. Taste and adjust salt and pepper. Remove from the heat and serve, or remove the lid and evaporate some of the liquid if you want it to be thicker.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 19.6 g, Cholesterol 35 mg, Fat 17.8 g, Fiber 3.7 g, Protein 17.9 g, SaturatedFat 5 g, Sodium 494.3 mg, Sugar 2.3 g
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