Description
Pick a nice loaf of fresh bread to eat with this wonderful Fall soup!
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Directions
Heat a large Dutch oven over medium heat and coat with cooking spray. Add onion, chopped fennel, red pepper, sausage and garlic; cook about 3 minutes; reduce heat and cook for another 10 minutes or until sausage is browned and vegetables are tender, stirring to crumble sausage. Add sage and tomato paste and cook for 1 minute, stirring constantly. Add wine and cook for 3 minutes or until liquid is reduced by half. Add chicken stock and bring to a boil; reduce heat and simmer for 5 minutes. Add tomato and beans and cook for 2 minutes. Sprinkle with chopped parsley. 8 (1 1/2 cup) servings.
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Ingredients
 2 cups chopped onion
1 cup chopped fennel bulb
1/2-1 tsp. crushed red pepper
20 oz. hot Italian turkey sausage, casings removed
2 tsp. minced garlic
1/4 cup fresh chopped sage
1 T. tomato paste
1 cup dry white wine
6 cups unsalted chicken stock
2 cups chopped Roma tomatoes
4 (14.5 oz. cans) organic cannelini beans, rinsed and drained
1/4 cup chopped Italian parsley
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