Packed full of vegetables, this superhearty soup gets a delicious boost from fresh fennel. Prep tip: Stores well in the fridge for easy reheating. If you use a slow cooker, toss everything together except the cabbage, kale, beans, and tomatoes; add those during the last 30-45 minutes of cooking. Serving tip: Serve with rustic bread and hot cranberry-grape juice laced with nutmeg.
Recipe Ingredient Details:
1 20-ounce package precooked, all-natural Italian chicken or turkey sausage (sliced diagonally)
1 cup chopped red onion
1 stalk celery with leaves (sliced)
2 cloves garlic (minced)
5 cups low-sodium stock or broth (chicken, beef, or a mixture)
1 1/2 cups peeled, cubed potatoes (about 2 small potatoes)
1 cup peeled, chopped carrots
1 small fennel bulb, (chopped - about 7 ounces)
1/2 teaspoon dried fennel seed
2 teaspoons Italian seasoning
4 cups thinly sliced green cabbage
3 cups thinly sliced kale leaves (tough center stems removed)
1 15-ounce can cannellini beans (rinsed and drained)
1 14.5-ounce can diced tomatoes in juice
1/2 cup freshly grated Parmesan cheese (for garnish)
1/4 cup sliced fresh basil leaves (optional)
Brown sausage in a Dutch oven or large saucepan for 5 minutes. Add onion, celery, and garlic and sauté for 5 minutes more. Drain any fat from pot. Add stock or broth, potatoes, carrots, fennel, fennel seed, Italian seasoning, and salt and pepper to taste. Bring to a boil, reduce heat, and simmer, covered, for 35-40 minutes or until vegetables are nearly tender.
Stir in cabbage, kale, beans, and tomatoes. Return to a boil, reduce heat, and simmer 10-15 minutes more. Ladle into bowls and serve with grated Parmesan cheese and fresh basil, if using.
Recipe Additional Notes:
PER SERVING: 293 cal, 53% fat cal, 18g fat, 6g sat fat, 46mg chol, 15g protein, 21g carb, 5g fiber, 603mg sodium
Tue, 2008-01-01 17:01