This is my healthier spin-off of my mom’s soup, a family favorite! My kids grew up with the comfort of Nana’s Italian Sausage Soup, and this is just as delicious and comforting! The fennel seed gives a hint of Italian sausage flavor without the meat, and the white beans are added in place of pasta with the starchiness of the beans giving more depth and body to the broth.
INGREDIENTS
1 T olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 large bell pepper or 4 small peppers (red/yellow/orange), diced
1-14 oz can diced tomatoes (not drained)
1-15 oz can cannellini beans, drained and rinsed
1 large or 2 small zucchini, diced
4 c kale, leaves torn, stems removed
1 T basil
1 T oregano
1 T fennel seed (I prefer very coarsely ground in spice grinder or with mortar and pestle, but whole seeds ok too)
½ tsp freshly ground pepper
½ tsp crushed red pepper
Dash kosher salt to taste (if desired)
6 cups vegetable stock (or chicken stock)
METHOD
Sauté onion, garlic, and peppers in olive oil until softened. Add tomatoes, beans, spices, and stock, and simmer for 30 min. Add zucchini and simmer an additional 15-20 min. Add kale immediately prior to serving, and sprinkle with a few red pepper flakes if desired.
Serves 4.
Note: This soup is delicious when made ahead and reheated, adding a little extra stock if too much of the broth has been absorbed. Or when I serve it in the office, I cook it at home and then keep warm in a crock pot until lunch. I typically stir in a few fresh kale leaves when reheating or serving later.