The perfect simple dinner on a busy night, this soup gets a double hit of fennel essence from chopped fennel bulb and the fennel seeds that flavor the sausage. Enjoy half for dinner tonight, and spoon half into a freezer bag to make life easier another night.
2 cups chopped onion
1 cup chopped fennel bulb
1/2 to 1 teaspoon crushed red pepper
20 ounces hot Italian sausage links, casings removed
8 garlic cloves, minced
1/4 cup chopped fresh sage
1 tablespoon tomato paste
1 cup dry white wine
6 cups unsalted chicken stock (such as Swanson)
2 cups chopped plum tomato
4 (14.5-ounce) cans organic cannellini beans, rinsed and drained
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion and next 4 ingredients (through garlic); cook 3 minutes. Reduce heat; cook 10 minutes or until sausage is browned and vegetables are tender, stirring to crumble sausage. Add sage and tomato paste; cook 1 minute, stirring constantly. Add wine; cook 3 minutes or until liquid is reduced by half. Add stock; bring to a boil, reduce heat, and simmer 5 minutes. Add tomato and beans, and cook 2 minutes. Sprinkle with chopped parsley, or follow freezing instructions.
TO FREEZE: Cool soup to room temperature; seal in a large zip-top plastic freezer bag. Lay bag flat in freezer; freeze up to 2 months.
TO THAW: Microwave soup in bag at MEDIUM (50% power) for 4 minutes or until pliable.
TO REHEAT: Pour soup into a Dutch oven. Cover and cook over medium heat until thoroughly heated (about 20 minutes).
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