1 pound Italian precooked sausage, sliced
3 tablespoons olive oil, divided
1 large yellow onion, chopped
2 stalks celery, chopped
1 medium carrot, sliced
1 small fennel bulb, sliced
3 garlic cloves, chopped fine
1/2 teaspoon red pepper flakes
1 bay leaf
1 teaspoon chopped fresh rosemary
1/4 cup dry white wine
6 cups chicken broth
2 15-oz. cans cannellini beans, drained, rinsed
1 15-oz. can fire-roasted diced tomatoes
Sea salt and black pepper, to taste
- Heat a large soup pot over medium-high heat. Add 2 tablespoons olive oil and sausage, and cook, stirring, until sausage is lightly browned, about 8 minutes. Remove sausage and set aside.
- Add the remaining tablespoon olive oil, onion, celery, carrot, fennel, salt, bay leaf, rosemary, and red pepper to the pot. Saute until vegetables are softened, about 8 minutes. Add the garlic and cook 1 minute.
- Deglaze the pot with the white wine and scrape up any browned bits. Stir in broth, beans, and tomatoes and bring to a boil. Reduce heat to medium-low and simmer 15 minutes or until vegetables are tender. Season with salt and pepper and add the cooked sausage; heat through, 1 or 2 minutes. Remove bay leaf before serving. Serve garnished with rosemary sprigs.