ITALIAN SAUSAGE AND FENNEL SOUP
Many years ago I watched chef and TV personality Mario Batali make an Italian soup that had fennel, garlic and bread as the base. I have dietary restrictions that don't allow me to eat bread, so I made my own version by omitting the bread and adding sausage for protein. It's hearty and irresistible on a cold night. It can feed a crowd or provide plenty of leftovers. If you find yourself missing the bread, serve it on the side to perfectly round out your meal. -Suzanne Clark, Fort Dodge, IA
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute sausage until lightly browned, 2-3 minutes. Remove sausage, reserving drippings in pot., In same pot, heat remaining oil over medium heat; saute fennel, carrots and onion 8 minutes. Add garlic; cook and stir 1 minute. Add potatoes, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Stir in tomatoes, salt, pepper and sausage; return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.
Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 707mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
SAUSAGE AND FENNEL SOUP
From a supermarket handout, this is one of my favorite "comfort me" soups. I could eat the pot by myself (and sometimes do) but I'm always willing to share. Hope you'll try it.
Provided by Julie Bs Hive
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium-sized saucepan; add garlic and shallots. Cook 1 minute. Add sausage, cook until browned, about 3 minutes. Add leeks, fennel, carrots, tomatoes, parsley and sprinkle all with salt and pepper. Cook another 2 minutes. Add chicken broth. Cover and simmer over medium heat for about 10 minutes or until vegetables are tender.
- Serve immediately.
CHICKEN SAUSAGE WITH FENNEL AND ONIONS
Make and share this Chicken Sausage With Fennel and Onions recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toast the nuts in a skillet over medium heat until golden, about 5 minutes. Remove them and reserve.
- Pierce the sausages with a fork and arrange in the skillet. Add 1/4 inch water and 2 tablespoons of the EVOO. Place the pan back on the heat and raise the temperature to medium-high.
- Allow the water to boil away completely, about 7 minutes. The EVOO left will coat and crisp the casings. Brown the sausages on all sides, 3-5 minutes.
- While the sausages work, heat another medium skillet over medium-high heat and add the remaining EVOO, the fennel, and the onions. Season with a little salt and pepper.
- Cook the vegetables, stirring and tossing frequently, for 5 minutes, or until just tender.
- Add the white vermouth and deglaze the pan. Add the toasted nuts and the parsley and cook for another minute, then turn off the heat.
- Slice the sausages thick, on an angle. Pile one quarter of the fennel and onions on each dinner plate and top with sliced sausages.
Nutrition Facts : Calories 591, Fat 43.5, SaturatedFat 10.3, Cholesterol 201.6, Sodium 1773.1, Carbohydrate 23.7, Fiber 2.8, Sugar 5.3, Protein 25.2
TASTY CHICKEN & FENNEL SOUP IN A CROCK POT
Autumn is here and winter is on the way, what could be easier or smell better than a nice warming bowl of soup made in the crock pot. This soup is nice and thick and could easily pass for a stew...Feel free to add or omit any of the listed vegetables just as long as you enjoy!
Provided by Baby Kato
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Lightly spray Crock-Pot with cooking spray.
- In the crock pot add fennel, onion, carrot, parsnips, celery hearts, apple, mushrooms and garlic in slow cooker.
- Stir in 1/2 tsp of salt and pepper and make sure to spread the mixture evenly over the bottom of the pot.
- Cut the chicken thighs into 6 equal pieces. Season the chicken chunks with the remaining salt and pepper.
- Next place the chicken on top of the vegetable mixture.
- Pour in the apple cider and chicken broth and cover.
- Set slow cooker on high and cook for 1 hour.
- Reduce heat to low setting and continue to cook for 2 additional hours.
- Next add the cinnamon stick, orzo and beans, cover and cook on low for 1 1/2 hours, then remove the cinnamon stick.
- Now check to see if orzo and chicken are tender and too your liking, if not, cook the soup for an additional 30 - 45 minutes.
- Place the baby spinach on top of the chicken but do not stir.
- Cover and continue to cook on low for an additional 10 to 15 minutes.
- Now, turn off the heat, add the parmesan cheese and stir the spinach and cheese into the chicken soup, taste and adjust seasoning if needed.
- Garnish with the Asiago cheese and serve with nice heavy white bread and butter.
Nutrition Facts : Calories 297.4, Fat 5.3, SaturatedFat 1.7, Cholesterol 49, Sodium 1190.9, Carbohydrate 39, Fiber 5.4, Sugar 6.8, Protein 23.4
WHITE BEAN FENNEL SOUP
This filling soup is a favorite with our family and is often requested for company dinners. A hint of fennel accents the flavor of this quick-to-fix bean soup, while spinach and tomatoes add color. -Donna Quinn, Round Lake Beach, Illinois
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. , Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.
Nutrition Facts : Calories 152 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 976mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.
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