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A hearty bowl of White Bean, Fennel & Italian Sausage Soup with Fennel, Onion and a glass of wine.
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4.25 from 4 votes

White Bean, Fennel & Italian Sausage Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian Cuisine
Servings: 8 servings
Calories: 487kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 12g | Protein: 20g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 90mg | Sodium: 1621mg | Potassium: 708mg | Fiber: 2g | Sugar: 5g | Vitamin A: 89IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 2mg