White Bean and Fennel Stew with Spicy Italian Sausage

"Take a break from Thanksgiving" by Alicia Ross (with Beverly Mills), United Feature Syndicate. "Foods to be thankful for": a warm dinner that is simple to make, yet immensely complex in flavor. For a vegetarian version, use vegetable stock and omit the sausage. Desperation Dinners. Recipe published in the Winston-Salem Journal: November 23, 2011.

Yield: 6 servings
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  • 1 pound(s) spicy Italian sausage
  • 1 large onion, coarsely chopped
  • 1 large fennel bulb, coarsely chopped
  • 2 clove(s) fresh garlic, minced
  • 32 ounce(s) low-sodium, fat-free chicken broth
  • 2 15-ounce can(s) white kidney beans, drained and rinsed
  • 1 can(s) pette diced tomatoes with garlic and Italian herbs
  • 10 ounce(s) frozen spinach leaves, thawed and drained well
  • Salt and pepper, to taste


  1. 1. In a large soup pot, cut up and brown the sausage over medium-high heat. Add onion, fennel and garlic, and continue until sausage is crumbled and cooked through, about 7 minutes total.
  2. 2. Add broth, beans, tomatoes (with juices) and spinach, and stir well to mix. Cover and bring to a boil. Uncover and reduce heat to medium-low and simmer for 15 to 45 minutes until ready to serve. Adjust seasoning with salt and pepper to taste.
December 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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