Turkey Sausage, Fennel, and Escarole Soup

​With the cold weather hitting us like a ton of bricks this past week, this soup will warm you right up. It will get the blood flowing from the hint of spice. ​

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It’s a great dish to serve when you’re sick of Thanksgiving food. It’s not heavy, but it is extremely satisfying. This is another great one pot meal and can be made for a crowd.

Ingredients:

• 2 T extra virgin olive oil
• 1 lb hot Italian sausage, removed from casing
• 1 sweet onion, diced
• 1 head fennel, diced
• 2 carrots, cut into coins
• 4 c Imagine No Chicken Vegetable Broth or chicken broth
• 1 c water
• 1 can white beans, rinsed and drained
• 1 head escarole, ripped into 2” pieces
• Sea salt and pepper to taste

Directions:

1. In a large soup pot, add evoo and Italian sausage and sauté over medium heat until browned. Stir often to break up meat into small pieces.
2. Add onion, fennel, carrots, and sea salt and sauté just until caramelized, about 10-15 minutes. 
3. Add vegetable broth, water, and beans to the pot. Simmer for 15-20 minutes.
4. Add escarole, simmer for 10 minutes. Taste for salt and pepper, adjust as necessary.
5. Enjoy!