Photo: Iain Bagwell; Styling: Victor Protazio
Sweet anise-flavored fennel bulb is paired here with cannellini beans, mild Italian sausage, and bitter radicchio for a hearty fall dish.
How to Make It
Step 1
Prick sausage casings with a fork or tip of sharp knife. Cook sausage links in hot oil in a large nonstick skillet over medium-high heat 8 minutes, turning often to brown all sides.
Step 2
Place chopped fennel bulbs and next 6 ingredients in a lightly greased (with cooking spray) 5-qt. slow cooker. Top with sausage in a single layer. Cover and cook on LOW 5 hours or until vegetables are tender and sausage is cooked.
Step 3
Transfer sausage to a cutting board; cool slightly. Cut sausage diagonally into 3/4-inch-thick pieces.
Step 4
Stir sausage, beans, and radicchio into fennel mixture in slow cooker. Cover and cook on HIGH 15 minutes or until radicchio is wilted and tender. Top with cheese, and drizzle with extra virgin olive oil.
Chef's Notes
We tested with Swanson 100% Natural Chicken Broth.
