Description
A hearty and flavorful Sausage, Fennel, and White Bean Soup that combines Italian pork sausage with aromatic fennel, garlic, and white beans in a savory broth. This comforting soup is perfect for cozy meals and features a rich blend of herbs, wine, and stock.
Ingredients
Scale
Main Ingredients
- 3–4 tablespoons olive oil
- 1/2 pound Italian pork sausage (about three links, casings removed)
- 1 large fennel bulb, diced (fronds and stems reserved for garnish)
- 1/2 large yellow onion, diced
- 4 cloves garlic, grated
- 1 teaspoon fennel seeds
- 1 cup dry white wine
- 4 cups chicken stock or vegetable stock
- 3 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 (15 oz) can white beans (navy, cannellini, great northern, or garbanzo), drained and rinsed
- Salt and pepper to taste
Instructions
- Brown the Sausage: Place a large dutch oven or heavy-bottomed pot over medium-high heat and heat the olive oil. Add the sausage, breaking it into bite-sized pieces with a wooden spoon. Cook for about 10 minutes until evenly browned.
- Sauté Vegetables: Add the diced onion and fennel bulb to the pot along with a pinch of salt and black pepper. Cook, stirring occasionally for 5-7 minutes, until the vegetables are soft and aromatic. Add the grated garlic and fennel seeds and cook for another 2-3 minutes.
- Deglaze with Wine: Pour in the white wine, allowing it to simmer and bubble for a few minutes while scraping the bottom of the pot to release any browned bits. Let the wine reduce mostly but not completely evaporate.
- Add Stock and Beans: Add the chicken or vegetable stock, rinsed beans, thyme sprigs, and freshly cracked black pepper. Bring the soup to a simmer.
- Simmer the Soup: Reduce heat to low, cover, and simmer the soup for 20-30 minutes to let flavors meld together.
- Prepare Garnish: While the soup simmers, roughly chop the reserved fennel fronds and finely dice fennel stalks (about 1 cup combined), setting them aside for garnish.
- Finish and Serve: Remove and discard the thyme stems. Stir the chopped fennel fronds into the soup. Taste and adjust seasoning with salt and pepper as needed. Divide the soup into bowls and serve warm.
Notes
- You can substitute the Italian pork sausage with turkey sausage for a leaner option.
- Use vegetable stock to make this soup vegetarian, but omit sausage or replace with a plant-based alternative.
- Dry white wine adds depth; if avoiding alcohol, replace with extra stock and a splash of white grape juice or apple cider vinegar.
- Fennel fronds add a subtle anise flavor and freshness as a garnish, so don’t discard them.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 730mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 55mg
