A lovely Italian brothy soup filled with veggies and packed with flavour, amazing with some toasted bread to soak up the juices. I used an parmesan rind which I stored in the freezer to simmer along on the broth for just that extra umami touch.
I used cavolo nero but kale would work fine as well.
Can’t find fennel sausage? No worries, just use regular pork sausage and fry these along with some fennel seeds, the seeds will go all nice an toasty and give amazing flavour!
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All vegetables from @plukcsafruittuin
Fennel Sausage in a Tomato, Fennel & Parmesan Broth with White Beans and Cavolo Nero
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 tbsp olive oil
- 4 pork sausages, casing removed
- 2 tsp fennel seeds
- 1 large onion, finely chopped
- 2-3 garlic cloves, crushed and finely chopped
- 500 g tomatoes, roughly chopped
- 1 medium size fennel, thinly sliced (keep some of the green fronds for serving)
- Rind of parmesan cheese (optional)
- 2 cans cannellini or other white beans, drained
- 300 g kale or cavolo nero, shredded
- 1 liter chicken or vegetable stock 9start with 750 ml, add more later if you like)
- Pepper & Salt to tast
- To serve (all optional)
- Crusty bread
- Chili flakes
- Drizzle good quality olive oil
- Grated parmesan cheese
Instructions
Remove the husks from the sausages.
Add a drop of olive oil to a heavy based sauce pan, add the sausages and break the down into bitesize pieces with a wooden spoon. Add the fennel seeds and continue to cook on medium heat until everything is nice and browned. ± 5 minutes.
Remove from the pan with a slotted spoon, leave behind ± 1 tbsp of fat. Set aside.
Add the onions and garlic to the pan and sauté on a medium heat until translucent and fragrant, ± 3 minutes.
Add the tomatoes and fennel, sauté for 2 minutes, scraping all the goodness from the bottom of the pan.
Deglaze the pan with the stock and add the parmesan rind. Bring to a simmer and let it bubble away for 20 minutes until the tomatoes have broken down and the fennel has softened.
Add the white beans, kale and cooked sausage into the pan let simmer for another 5 minutes on medium to low heat. Add more water or stock if you'd like a looser consistency.
Taste and season with pepper and salt, take of the heat.
Remove the parmesan rind with a pair of tongs before serving.
Serve with fresh parmesan grated over the top!
