White Bean Fennel & Italian Sausage Soup with Parmesan Toast

White Bean Fennel & Italian Sausage Soup with Parmesan Toast

White Bean Fennel & Italian Sausage Soup with Parmesan Toast

September 16, 2018
: 8 servings

By:

Ingredients
  • 1 pound mild Italian sausage, casings removed
  • 2 cups thinly sliced yellow onion (from 1 medium)
  • 1 cup thinly sliced celery (from about 3 ribs)
  • 1 cup thinly sliced fennel (from 1 small fennel bulb)
  • 3 garlic cloves, chopped (about 1 tablespoon)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon black pepper, divided
  • 1/4 cup dry white wine
  • 6 cups chicken stock
  • 2 (15-oz.) cans cannellini beans, drained and rinsed
  • 1 (15-oz.) can fire-roasted diced tomatoes, undrained
  • 16 (1/4 inch) French baguette slices (from 1 large baguette)
  • 1 tablespoon extra-virgin olive oil
  • 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
  • Chopped fresh rosemary
Directions
  • Step 1 Heat a large Dutch oven over medium-high.
  • Step 2 Add sausage, and cook, stirring to crumble, until no longer pink, 6 to 8 minutes.
  • Step 3 Drain, leaving 1 tablespoon of drippings with sausage in Dutch oven.
  • Step 4 Add onion, celery, fennel, garlic, salt, red pepper, and 1/2 teaspoon of the black pepper.
  • Step 5 Cook, stirring often, until vegetables have softened, about 5 minutes.
  • Step 6 Add white wine, and scrape any browned bits from the bottom of the Dutch oven.
  • Step 7 Stir in chicken stock, beans, and tomatoes.
  • Step 8 Bring to a boil.
  • Step 9 Reduce heat to medium-low, and simmer 10 minutes.
  • Step 10 Preheat broiler with oven rack 6 inches from heat.
  • Step 11 Place baguette slices on a rimmed baking sheet, and brush 1 side of each piece with olive oil.
  • Step 12 Sprinkle evenly with cheese and remaining 1/2 teaspoon pepper.
  • Step 13 Broil until cheese is melted and beginning to brown, 1 to 2 minutes.
  • Step 14 Remove from oven.
  • Step 15 Ladle 1 1/2 cups soup into each of 8 bowls.
  • Step 16 Sprinkle with chopped rosemary, and serve with toasts.

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