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Sausage Fennel and White Bean Soup

Sausage Fennel and White Bean Soup
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A comforting and hearty Sausage Fennel and White Bean Soup combining savory Italian sausage, aromatic fennel, and creamy white beans. Easy to make and packed with protein and fiber, it’s perfect for warming up on chilly days and adaptable to various dietary preferences.

Ingredients

Scale

Sausage and Meat

  • Italian sausage, sweet or spicy, casings removed – about 1 pound

Vegetables and Aromatics

  • 1 fennel bulb, thinly sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Beans and Broth

  • 2 cans (15 oz each) white beans (cannellini), drained and rinsed (or equivalent soaked and cooked dried beans)
  • 4 cups low sodium chicken broth

Oils and Seasonings

  • 2 tablespoons olive oil
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice

Instructions

  1. Brown the sausage: Heat olive oil in a large pot over medium heat. Remove the sausage from casings and crumble it into the pot. Cook until golden brown and fully cooked, releasing savory fat and flavor.
  2. Sauté aromatics and fennel: Add diced onion, minced garlic, and thinly sliced fennel bulb to the pot. Cook while stirring occasionally until the onion becomes translucent and the fennel softens, about 5-7 minutes.
  3. Combine broth and beans: Pour in the chicken broth and bring the mixture to a gentle simmer. Add the drained and rinsed white beans, rosemary, thyme, and crushed red pepper flakes if using. Let everything simmer together for 15-20 minutes to meld the flavors.
  4. Season and finish: Remove the herb sprigs. Season the soup with salt and pepper to taste. Stir in a fresh squeeze of lemon juice for brightness. Allow the soup to simmer for an additional 5 minutes before serving.

Notes

  • Choose quality Italian sausage for the best flavor foundation.
  • Don’t skip the browning step for depth and richness.
  • Use fresh rosemary and thyme if possible; reduce quantity if using dried herbs.
  • Cook fennel slowly to enhance its subtle sweetness.
  • Adjust soup consistency by adding more broth or mashing some beans for creaminess.
  • Serve with garnishes like chopped parsley, grated Parmesan, or a drizzle of extra virgin olive oil.
  • Pair the soup with crusty bread, garlic toast, or a simple green salad with lemon vinaigrette.
  • Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
  • Reheat gently on stove with occasional stirring; add broth or water if needed.

Nutrition

Keywords: sausage soup, fennel soup, white bean soup, Italian sausage, hearty soup, gluten free soup, comforting soup

Find it online: https://marybaking.com/sausage-fennel-and-white-bean-soup/