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Escarole and Fennel Soup

1 tablespoon extra-virgin olive oil
1 medium onion, chopped (about 1.5-2 cups)
1 cup thinly sliced fennel bulb, fronds reserved
2 tablespoon minced garlic
6 (3.2-ounce) links sweet turkey Italian sausage, casings removed
2 tsp fresh thyme
2 tsp fresh rosemary
2 tsp leftover fennel fronds
4 (15-ounce) cans lower-sodium chicken broth
2 (15-ounce) cans no-salt-added cannellini beans or other white beans, rinsed and drained
6  cups chopped escarole
1/4 cup grated Parmesan cheese

Heat a large saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add sausage, stirring frequently to crumble, and cook until browned (about 8 minutes).  Remove sausage and set aside.

Add onion, fennel bulb, and garlic; sauté 5-7 minutes or until onions are translucent. Add broth, 1 cup water, herbs, and beans; return sausage to pan. Cover; bring to a boil, and cook 10-15 minutes, stirring occasionally. Stir in escarole; cook 4 minutes or until escarole wilts. Serve garnished with a sprinkle of Parmesan.

Published inRecipesSoups