Description
This hearty Sausage, Fennel and White Bean Soup features flavorful Italian pork sausage, aromatic fennel, and creamy white beans simmered together in a savory broth. Enhanced with white wine, garlic, and fresh thyme, this comforting soup balances rich and fresh flavors, making for a perfect meal on chilly days.
Ingredients
Scale
Sausage and Vegetables
- 3-4 tablespoons olive oil
- 1/2 pound Italian pork sausage, casings removed (about three links)
- 1 large fennel bulb, diced (reserve fronds and stems for garnish)
- 1/2 large yellow onion, diced
- 4 cloves garlic, grated
- 1 teaspoon fennel seeds
Liquids and Seasonings
- 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 freshly ground black pepper, to taste
Instructions
- Cook the Sausage: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Heat the olive oil, then add the sausage. Cook the sausage evenly, stirring occasionally with a wooden spoon and breaking into bite-sized pieces until browned, about 10 minutes.
- Sauté Vegetables: Add diced onion and fennel bulb to the pot along with a big pinch of salt and black pepper. Sauté for 5-7 minutes, stirring occasionally, until the onion and fennel are soft and aromatic. Then add grated garlic and fennel seeds, cooking for another 2-3 minutes.
- Deglaze with Wine: Pour in the white wine and let it simmer, stirring occasionally and scraping the bottom of the pot to release browned bits. Allow the wine to reduce mostly but not completely evaporate.
- Add Stock and Beans: Pour in the chicken or vegetable stock, white beans, thyme sprigs, and generously grind black pepper into the pot. Bring the soup to a simmer.
- Simmer the Soup: Reduce heat to low, cover the pot, and let the soup simmer gently for 20-30 minutes to blend flavors.
- Prepare Garnish: While soup simmers, roughly chop fennel fronds and finely dice fennel stalks (about 1 cup combined), setting aside for garnish.
- Finish and Serve: Before serving, remove and discard thyme stems. Stir chopped fennel fronds into the soup. Taste and adjust salt and pepper as needed. Divide the soup into bowls and serve warm.
Notes
- You can substitute pork sausage with turkey sausage for a leaner option.
- If you prefer a vegetarian version, use vegetable stock and omit sausage.
- For thicker soup, mash some of the beans before adding to the pot.
- White wine can be replaced with dry vermouth or additional stock if preferred.
- Fennel fronds add a fresh anise flavor as garnish—don’t skip them!
- Leftovers store well in the fridge for up to 3 days and freeze nicely for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg
