Winter has arrived this week in Pennsylvania, at least for this week – looking forward to warmer temps already next week. But bone-chilling temps for me means making soup for dinner. I experimented with this one and I have to say, it’s one of my favorites. Not only was it super easy to make, relatively cost effective – it also tasted phenomenal and didn’t blow the pursuit of healthy eating. I’m officially down 17 lbs!
So get ready… this would be the perfect weeknight night dinner idea or simmering along on a weekend for a lazy, family dinner.
1 lb or so package of turkey sausage (I used hot), casing removed
1 tablespoon of fennel seeds
1 14 oz can of cannellini beans (white beans)
1 -28 oz can of crushed tomatoes (I used San Marzano)
2 cups of vegetable or chicken broth
1 tablespoon of Italian seasoning
1 tablespoon of dried basil
1 teaspoon of dried parsley
Salt and pepper
In your sauté pan over medium heat, drizzle a touch of olive oil to prevent the sausage from sticking. Then add your sausage and break apart with a spatula as it cooks. Cook until no longer pink. Sprinkle in your fennel seeds. Then add the remaining ingredients. Bring to a boil and then reduce and simmer. Cover. I let this simmer all afternoon. Add additional broth if necessary. You can serve this with noodles or not, I opted not to. Adjust the salt and pepper before serving.
Beans are packed in fiber and protein – a great meal choice especially after kids/adults have finished practicing or working out. 🙂
— Knead to Cook