Sausage, Fennel, and White Bean Soup

5 from 18 votes

Dietary: Dairy-Free (if modified)

Total Time40

Servings: to 6

Heat a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking up the meat into smaller pieces, until just cooked through and no longer pink, about 5 minutes. Drain off excess fat and return to the pot.
Add the fennel and onion and continue to cook, stirring, until the fennel is tender, about 4 minutes.
Pour in the white wine and cook, stirring, until reduced by half, about 2 minutes.
Add the broth, fire-roasted tomatoes, cannellini beans (drained!), parmesan cheese rind (if using), salt, pepper, and Italian seasoning. Bring to a rapid simmer.
Once simmering, reduce the heat to a light simmer, cover and cook until the flavors have melded and the beans are tender, about 15 minutes.
Discard the parmesan cheese rind and add the lemon zest, lemon juice, and kale to the soup. Stir to combine and cook until the kale has wilted, about 4 minutes. Taste and add salt as needed.
To serve, ladle soup into bowls and top with the grated parmesan, a sprinkle of red pepper flakes, and a few cracks of black pepper, if desired.

Freezer Tips:

To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
To thaw, move the container to the refrigerator and let it defrost overnight, or for a quicker option, use the microwave's defrost setting. Further reheat the soup or stew in a pot on the stove over medium heat, stirring occasionally until it reaches a simmer, or microwave it in intervals, stirring in between, until heated through.
If you feel like the contents of the soup (i.e. noodles, rice, etc.) soaked up most of the liquid, you can add 1 to 2 cups more broth to rehydrate the soup and get it to the desired consistency. Taste and adjust seasoning as needed.