Greek Bean, Fennel and Sausage Soup

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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  1. mrsem Author at 6:30 pm

    Fennel is also delicious in seafood cioppino and in a salad with avocado, grapefruit, macadamia nuts and endive. Yum!