Italian Sausage Fennel White Bean Soup
This Italian sausage fennel white bean soup is the perfect soup to dig into on a cool night. Packed with hot Italian sausage, flavorful fennel, white beans, and lots of fresh basil.
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Ingredients
- 1 pound hot Italian sausage
- 1 leek trimmed, cut in half lengthwise and thinly sliced
- 1 large shallot minced
- 1 fennel bulb top and bottom trimmed, cut in half, thinly sliced
- 4 cloves garlic minced
- Kosher salt to taste
- 6 cups chicken stock
- 1 15 ounce can diced tomatoes
- 2 15 ounce cans cannellini beans, drained and rinsed
- 2 tablespoons basil pesto
- Fresh minced basil
- Fresh minced fennel fronds
- Grated Parmesan for topping
Instructions
- 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.
Notes
Fennel fronds are the dill-looking green leaves on the top of the fennel bulb.
Nutrition
Serving: 1g | Calories: 468kcal | Carbohydrates: 30g | Protein: 27g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 20g | Cholesterol: 52mg | Sodium: 1193mg | Fiber: 5g | Sugar: 8g
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