• 2 Tbsp. Oil (grapeseed or avocado are ideal)
  • 1 Large Fennel Bulb - Diced
  • 1 Medium Onion - Diced
  • 3 Cloves Garlic - Minced
  • 1 Tsp Crushed Red Pepper (more or less to taste)
  • 4 Cups Chicken Broth
  • 1.5 Pounds Chicken Sausage (Italian) - Sliced Bite-Size
  • 2 Cans White Beans - Drained
  • Fennel Greens (optional)
  • Salt and Pepper to taste


First, cook sausage (if the sausage isn't already precooked). Use a non-stick pan or cast iron skillet to cook chicken sausage until done. Set aside. Then, add oil to large pot over med. heat. Add fennel, onion and garlic. Stir then cover and cook for 5 min. Add broth and red pepper and cook for 15 min. Add sausage and beans and cook additional 10 min. Add salt and pepper to taste. Serve into bowls and top with minced fennel greens (optional)

Serves about 6

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