If fresh fennel (anise) is too expensive, skip it. The seeds add plenty of flavor. I use more chicken broth.
Fennel Minestrone with White Beans and Sausage (Minestrone Finocchio)
Very loosely adapted from a Dean & Deluca recipe
INGREDIENTS:
fruity olive oil
1 pound sweet Italian sausage, skinned and crumbled
1 coarsely chopped fennel bulb
1 large onion, chopped
2 fat garlic cloves, minced
1 1/2 teaspoons fennel seeds, crushed (or mince w/ a chef's knife, cupping one hand above so they don't fly around everywhere)
2 cups finely chopped cabbage
1 quart chicken stock, or more
28-ounce can tomatoes in tomato purée or crushed tomatoes
2 teaspoons Italian seasoning
3 carrots, thinly sliced
1 cup dried beans, such as cannellini, soaked and cooked according to package directions (or 1 can white beans)
1/2 cup firmly packed, shredded fresh basil, or more
salt and pepper to taste
cooked elbow macaroni or ditalini
Parmigiano-Reggiano, or your favorite Parmesan, Romano, etc.
DIRECTIONS:
1. Heat the olive oil in a large, heavy pot. Over medium-high heat, sauté the sausage, breaking it up w/ a wooden spoon until well browned. Drain the fat, leaving some behind. Place pot over low-medium heat, and add the fennel bulb, onion, garlic, and crushed fennel seeds. Cook, stirring occasionally, 10-15 minutes. Add the cabbage, chicken stock, tomatoes/purée, breaking up the tomatoes with a spoon. Add Italian seasoning & stir. Bring to a boil, then lower heat and simmer gently for about 30 minutes w/ lid slightly ajar. When all is soft, add the carrots and cook until tender. Add the white beans and cook a few minutes longer.
2. Turn off heat, and stir in the fresh basil. Season with salt and pepper.
3. While soup is simmering, cook the pasta separately, and add to each bowl when ready to serve. Pour soup over pasta, and top with lots of Parmesan cheese.
*This freezes well, since there are no potatoes, and the pasta is cooked separately.
Next ingredient: wine