Fennel, Italian Sausage And Cannellini Bean Soup

• 4 cups sliced fennel
• 1 19.5 oz. package hot italian sausage
• 3 tablespoons olive oil
• 2 15 oz. cans cannellini beans, drained and rinsed
• 2 14.5 oz. cans petite diced tomatoes with juice
• 2 tablespoons garlic, minced
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 teaspoon salt and pepper
• 3/4 teaspoon crushed fennel seeds
• 4 cups chicken stock
• 1 cup onion, finely diced
• 2 shallots, diced
• 1 cup freshly grated parmesan cheese

1. Heat 1 Tablespoon oil in frying pan. Fry sausage, turning often for 10 minutes or until browned on all sides. Remove to cutting board to cool. When cool cut into 1 inch pieces.
2. Add 2 Tablespoons oil to frying pan and saute onions, shallots and fennel for 3-4 minutes. Add garlic and seasonings and saute 2 minutes more. Pour into large soup pot.
3. Pour chicken stock into frying pan and simmer for 2-3 minutes to get up all the little flavor bits on bottom of pan. Pour into soup pot, with remaining ingredients.
4. Simmer for 30 - 35 minutes. Top each serving with some parmesan cheese, if desired.

sliced fennel, sausage, olive oil, cannellini beans, tomatoes, garlic, basil, oregano, salt, fennel seeds, chicken stock, onion, shallots, freshly grated parmesan cheese

Taken from food52.com/recipes/21359-fennel-italian-sausage-and-cannellini-bean-soup (may not work)