Spicy Italian Soup

• 1-1/2 pound Ground Sweet Italian Sausage
• 4 whole Carrots, Sliced
• 1 bulb Medium Bulb Fresh Fennel, Use The Green Leaves, Chop Them And Put Into Soup
• 2 cloves Chopped Garlic
• 1 can 16 Oz Fire Roasted Diced Petite Tomatoes
• 1 box 32 Oz Chicken Stock
• 2 cans (15 Oz. Size) Cannellini Beans, Slightly Drained
• 1 teaspoon Herbes De Provence
• 1/2 teaspoons Crushed Red Pepper
• 4 leaves Chopped Fresh Basil
• Salt And Pepper, to taste

1. Place sausage into a Dutch oven and cook over medium heat for 5 minutes or until golden brown, stirring occasionally.
2. As sausage cooks, peel and slice carrots and dice fennel. Add these to the pot when the sausage is about done. Cook an additional 3-5 minutes or until sausage is no longer pink and vegetables begin to brown. Add garlic and stir 1 minute longer.
3. Stir tomatoes and stock into sausage mixture. Add the beans and the rest of the ingredients (everything except the basil).
4. Simmer stew, uncovered, 15-20 minutes or until vegetables are tender
5. Chop basil and add to pot. Season with salt and pepper to taste. Simmer 20 minutes longer.

ground sweet italian sausage, carrots, fresh fennel, garlic, tomatoes, chicken, beans, red pepper, fresh basil, salt

Taken from tastykitchen.com/recipes/soups/spicy-italian-soup/ (may not work)