Honestly, when I first read about this in the Sunday…
Greek Bean, Fennel and Sausage Soup
While in Greece, I learned a recipe (similar to this) for cooking fresh fava beans with fennel, tomatoes, olive oil and smoked sausage. This fall soup is a spin on that classic combination – cheating by using canned beans and crushed tomatoes but resulting with the same hearty flavors.
Greek Bean, Fennel and Sausage Soup
Makes 10 servings
- 1 large fennel bulb with stems
- 2 small onions
- 4 smoked sausages (chicken are okay but a bit too lean, pork are best)
- 1 28 ounce can of high quality crushed tomatoes
- 1 28 ounce can of kidney beans
- 1 28 ounce can of black beans
- 1 28 ounce can of pinto beans
- 1 amber beer
- Olive oil
- Pepper, paprika and salt to taste
Start by chopping the fennel, onion and sausage. Brown in a large pot with a good portion of olive oil – about 1/3 cup.
Add the drained and rinsed beans, crushed tomatoes and beer and bring to a boil. Like all bean soups, expect it to not look super appetizing until the soup has cooked for at least 30 minutes.
Depending on your sausages – you may need to add extra garlic, pepper and paprika. Serve with pieces of garlic-y flat bread – I use Trader Joe’s garlic naan as a proxy for pita.
The soup freezes well for cold days ahead!
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That looks delicious and I even have fennel in the fridge. I was wondering what country ate fennel as it is a new vegetable to me.
Fennel is also delicious in seafood cioppino and in a salad with avocado, grapefruit, macadamia nuts and endive. Yum!