Fennel And Tomato Soup

3 Tbs. olive oil

1 large fennel bulb, diced (4 cups)

Italian sausages, sliced into ½-inch-thick rounds

1 tsp. fennel seeds

2 Tbs. dry vermouth, dry white wine, or water

4 cups low-sodium chicken stock

1 28-oz. can crushed tomatoes, preferably San Marzano

1 bunch lacinto kale

3 Tbs. chopped fresh Italian parsley

Heat oil in soup pot over medium heat.
Add fennel, and sauté 3 to 5 minutes.
Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan.
Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits.
Add broth, tomatoes, and parsley; cover, and bring to a boil.
Reduce heat to medium-low, and simmer 10 minutes.
Season with salt and pepper, if desired.

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 30m