Ingredients

The following ingredients have 8 Servings
  • 2 pounds Italian Sausage (casing removed)
  • 2 fennel bulbs (greens discarded, whites roughly chopped (reserve a few fronds for garnish, if desired))
  • 1 medium onion (roughly chopped)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 cloves garlic (minced)
  • 3 heaping tablespoons tomato paste
  • 2 cans (15 ounces each) cannellini beans ( rinsed and drained)
  • 1 cup dry white wine
  • 4 cups chicken stock or broth
  • 2 cups water

Instruction

  • In a large Dutch oven, over medium/high heat, brown and crumble the Italian sausage.
  • Add the chopped fennel, onion, salt and pepper into the pot. Cook stirring occasionally for approximately 5 minutes.
  • Reduce the heat and add the garlic, and tomato paste. Cook, stirring occasionally for approximately 2 minutes.
  • Add the cannellini beans, white wine, chicken stock and water to the pot.
  • Simmer the soup over medium/low for approximately 15-20 minutes to marry the flavors.
  • Season with additional salt and pepper to taste.
  • Ladle the soup into bowls and garnish with fresh fennel fronds, if desired.