White Bean, Fennel & Sausage Soup

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Ingredients

• 2 t olive oil
• 1 lb skinned, crumbled Italian sausage (1/2 hot and 1/2 sweet)
• 2 med coarsely chopped fennel bulbs
• 2 med sliced onions
• 3 cloves minced garlic
• 1/3 C chopped parsley
• 6 C chicken broth
• 28 oz. can crushed tomatoes
• 2 C rinsed white beans
• 1 C elbow macaroni
• Salt & pepper
• 16 slices French bread, rubbed with garlic & toasted
• Parmesan cheese

Preparation

Step 1

In large skillet, heat oil. Stir in sausage & cook over hi heat til well browned, @ 5 min. Drain off all fat. Lower heat to medium; add fennel, onion, garlic & parsley. Cook til veggies are just tender-crisp, @ 10-15 min.
Add chicken broth & tomatoes; bring to boil. Lower heat & simmer til all veggies are tender, @ 30 min.
Boil macaroni separately.
When ready to serve stir in beans & macaroni & heat thru. Season with salt & pepper.
Spoon soup into wide, shallow bowls, Place 2 pieces of toast in center & top with grated Parmesan cheese

Cal 313