Italian Sausage Fennel White Bean Soup Recipes

ITALIAN SAUSAGE FENNEL WHITE BEAN SOUP

Steps:

• Add a 5-quart soup pot to the stove over medium heat.
• If your sausage came in casings, cut it out and add the ground sausage meat to the soup pot.
• Break up the sausage while it browns. Cook for about 5 minutes or until the majority of the sausage is starting to look brown.
• Add in the leek, shallot, and fennel. Saute for another 10 minutes or just until the vegetables have started to soften.
• Add in the garlic and cook for another minute or just until the garlic is fragrant.
• Pour in the chicken stock and diced tomatoes and stir to combine. Make sure to scrape the bottom of the pan if there was any browning.
• Add the beans and let the soup simmer over low heat for about 10-15 minutes or until the soup smells fragrant and the vegetables seem soft.
• Stir in the pesto to add a bit more flavor to the soup.
• To serve spoon the soup into a bowl and top with a generous sprinkle of fresh basil, minced fennel fronds, and Parmesan cheese.

WHITE BEAN FENNEL SOUP

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.

ITALIAN SAUSAGE AND FENNEL SOUP

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.

ITALIAN SAUSAGE BEAN SOUP

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.