Cannellini Bean Soup

• 2 tablespoons olive oil
• 1/2 cup yellow onion, diced
• 1/4 cup fennel, diced
• 1/2 stalk celery, diced
• 1/2 cup Italian sausage, sliced
• 2 -3 garlic cloves, minced
• 1/2 tablespoon fresh sage, chopped
• 1/2 tablespoon fresh rosemary, chopped
• 1/2 cup dry sherry or 1/2 cup white wine
• 3 cups chicken stock
• 2 cups cannellini beans, soaked overnight and drained or (15 ounce) cans cannellini beans, rinsed and drained

1. In a large pot, slowly cook onion, fennel and celery in oil until softened.
2. Add sausage, garlic and herbs, then cook another 1-2 minute.
3. Deglaze with sherry and reduce by half.
4. Add the stock (it should cover by 1-1/2 inches-add more stock or water if needed).
5. Add beans and simmer until very soft (about 1-1/2 hours if dry).

olive oil, yellow onion, fennel, celery, italian sausage, garlic, fresh sage, fresh rosemary, sherry, chicken stock, cannellini beans

Taken from www.food.com/recipe/cannellini-bean-soup-469055 (may not work)