White Bean soup with Roasted Fennel


1 ea. Spanish onion, chopped

2 stalk celery, chopped

2 clove garlic

2 can cannellini beans

2 cup chicken stock

2 ounces cream

3 links Italian sausage

2 Tbl. olive oil

1 Tbl. Vampire Repellent

salt and pepper


  • 1

    In a medium soup pot, heat 1 tablespoon olive oil on medium heat. Add vegetables and beans, and allow to sweat about five minutes. Season with Vampire Repellent, add chicken stock, and bring to simmer. Cook beans for another fifteen minutes, then add cream.

  • 2

    Meanwhile, carefully slice sausage into 1/2" rings, set aside. Cut tops and core out of fennel, then chop into thin slices. Toss sausage and fennel in olive oil, salt and pepper, and roast in a 425 degree oven about twenty minutes. When finished, set aside.

  • 3

    Purée soup with a stick blender or food processor, and season to taste. To serve, ladle into a bowl and place a small portion of sausage and fennel on top to finish.

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