White Bean, Fennel & Italian Sausage Soup

4.25 from 4 votes

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: Italian Cuisine

Servings: servings

Calories: 487kcal

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

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.

Tools and equipment:

Dutch oven
chef's knife and cutting board
strainer (for rinsing and draining the beans)
measuring cups
wooden spoon
measuring spoons