Fennel, Sausage and White Bean Soup
A hearty winter soup
½ Lb sausage (casing removed)
1 Lg onion,chopped
5 celery ribs, sliced
4 fennel bulbs, large dice
1 small can of Italian plum tomatoes
2 cans of cannellini beans,drained and rinsed
Parmigiano Reggiano (4 rinds)
If you don’t have the rinds you may use ½ cup
of grated Parmigiano Reggiano
2 sprigs of fresh thyme and 2 sprigs of fresh oregano
1 bag of baby spinach
Salt and Pepper to taste
Lightly brown the sausage in a saute pan and
drain off any fat and set aside
Sweat your onion,celery and carrots in a stock pot.
Then add your fennel
Cook for about 5 minutes then add the sausage,add the
Tomatoes,the white beans, the cheese and I Qt of chicken stock
And 1 Qt of cold water.
Season with salt and pepper then simmer for about 1 hour.
In a blender puree about 1 blender containers worth of soup
then return the pureed soup to the stock pot.
Then add the baby spinach and let the spinach wilt for about
Serve with extra cheese and a drizzle of olive oil