Ingredients for Bean Fennel And Sausage Soup
- 1 lb Sweet Italian sausage links
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large fennel bulb, thinly sliced
- 6 cups chicken broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (28-ounce) can crushed tomatoes
- thyme
- pepper to taste
- 1 bay leaf
- 5 ounces fresh spinach
- salt to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
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How to Make Bean Fennel And Sausage Soup
- Preheat oven to 350°F (175°C). Bake 1 pound of sausage links for 30 minutes. Remove from oven, let cool slightly, and slice into coin-sized pieces.
- If using 1 pound of loose sausage meat, cook in a large skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- In the same skillet, sauté 1 large onion, chopped, and 1 large fennel bulb, thinly sliced, in 2 tablespoons of olive oil until softened, about 5-7 minutes.
- In a 6-quart slow cooker, combine the cooked sausage, sautéed onions and fennel, 6 cups of chicken or vegetable broth, 2 (15-ounce) cans of cannellini beans (rinsed and drained), 1 (28-ounce) can of crushed tomatoes, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1 bay leaf, and salt and pepper to taste.
- Cook on high for 2 hours, or on low for 4-5 hours, or until the flavors have melded.
- Alternatively, combine all ingredients (steps 3 & 4) in a large pot or Dutch oven on the stovetop. Bring to a simmer, then reduce heat and cook for 30-40 minutes, stirring occasionally.
- Remove the bay leaf before serving.
- Stir in 5 ounces of fresh spinach and cook until wilted (about 2-3 minutes), or until heated through if using frozen spinach.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
28g
Fat
25g
Carbs
14g
