Recipe: Fennel Minestrone (using Italian sausage, cannellini beans and tomatoes)

FENNEL MINESTRONE

2 teaspoons olive oil
1 pound Italian sausage (sweet or spicy), removed from casings and crumbled (optional)
1 Spanish onion, chopped
1 large fennel bulb, cored and diced (include the fern-like tops)
4 garlic cloves, minced
1 large carrot (or 2 small), cut in small dice
1 teaspoon dried fennel seeds
6 to 8 cups low-salt chicken stock
2 cups fresh or canned diced tomatoes
2 cups cooked white cannellini beans
2 tablespoons chopped fresh basil leaves (or double amount)
2 lemons, cut into eighths (for garnish)

Place a stockpot over medium heat and, when it is hot, add the oil. Add the sausage, if desired, and cook for 3 minutes, all the while breaking up the sausage with the back of a spoon.

Add the onion or leeks, fennel, garlic, carrots, and fennel seeds, and cook until tender, about 10 to 15 minutes.

Add the stock, tomatoes, and beans and bring to a low boil. Lower the heat to low, partially cover, and cook for 1 hour.

Transfer to a container, cover, and refrigerate at least overnight, and up to two days.

TO SERVE:
Place in a pot and gently reheat. Stir in the basil, and garnish with lemon wedges.

VARIATION:
Replace onion with 1 bunch leeks, washed and cut in small dice.

Makes 12-14 cups, 6 servings
Source: Souped Up! by Sally Sampson