Sometimes you need that go-to easy meal that always tastes good and that can be easily assembled despite having had a long day of work. The type of meal you can leave to simmer for a little while, and pair with a salad and some crusty bread (or in my case, gluten-free toast.)
This easy sausage, white bean and fennel soup is my winter/fall/early spring version of that dish. It’s not fancy, but it’s filling and tasty. Also, it’s great as leftovers for lunch the next day.
1 package Bilinski’s chicken sausage – I prefer the spinach-garlic or pesto romano varieties for this, but you could use whichever one you like.
1 entire stalk/bulb of fennel
1 large onion
As many garlic cloves as you like
Chicken stock (I usually use Better than Bouillon’s organic chicken stock.)
1 can cannellini (white kidney) beans
Olive oil, salt, pepper
Chop onion into thin pieces and mince or dice as many cloves of garlic as you prefer. Chop fennel roughly – I like good-sized pieces, not too tiny. I save some of the tops for garnish, but I usually end up using almost the entire vegetable.
Saute onion and garlic in olive oil in large pot, one big enough for soup. Add the fennel and saute that as well. Add as much chicken stock as you think you want (I prefer a chunkier soup) and allow to simmer. Then add the drained beans and season with salt and pepper. After simmering for a little while, I add the sausage, which should be sliced into rounds somewhere between 1/8 and 1/4 inch think. Simmer some more.
Serve. Season with more salt and pepper and some grated parm if you’d like.