Sausage and White Bean Soup

Ingredients

• 1 lb. sweet Italian sausage
• 1 14 oz. can cannellini beans
• 1 fennel bulb, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 3 tbsp. olive oil
• 2 tbsp. tomato paste
• 1 28 oz. can crushed tomatoes
• 4 cups chicken stock
• 2 bay leaves
• 1 parmigiano rind (optional)
• 1-2 tsp. salt, as needed

Instructions

1. 1

   In a large dutch oven over medium-high heat, add 2 tbsp. olive oil.

2. 2

   Remove the sausage from the casing and place it in the dutch oven.

3. 3

   Use a wooden spoon to break apart the sausage, cooking until it is browned, for about 5 minutes.

4. 4

   Once browned, set the sausage aside.

5. 5

   Lower the heat to medium and add 1 tbsp. olive oil.

6. 6

   Stir in the carrots, celery and fennel.

7. 7

   Season with ½ tsp of salt and sauté for 8-10 minutes, until softened.

8. 8

   Stir in 2 tbsp. tomato paste and sauté for another 3 minutes to caramelize the tomato paste.

9. 9

   Add the crushed tomatoes, chicken stock, bay leaves, parmigiano rind and ½ tsp of salt.

10. 10

    Bring the soup to a boil, then add the sausage and cannellini beans.

11. 11

    Stir well and lower the heat to medium-low. Simmer for 20 minutes.

12. 12

    Serve as is or add 2 cups of cooked pastina!