2 tbsp olive oil
1 pound hot Italian sausage (ground or de-cased and cut into small bites)
3-4 small-to-medium carrots, peeled and chopped
1 bulb fresh fennel, stems and root removed, cored, and chopped
1 medium yellow onions, small diced
4 medium cloves garlic, minced
14 ounce tomatoes, small diced
10 cups chicken stock
1 piece (4 ounce) parmigino reggiano cheese rind
30 ounce cannellini beans, soaked in water overnight
3 tablespoons fresh basil, chopped
1 tablespoon fresh thyme, chopped
Add the oil to a large saucepan or medium pot over medium heat and brown the sausage. Drain the excess oil and reserve the sausage.
Again add the oil to the same pot and saute carrots, fennel, onions and garlic. Cook 8 minutes until the vegetables begin to soften add the beans, rind and stock and cook till tender. Remove the cheese rind, finely dice and add back to the pot.
Add the sausage, tomatoes and their juice. Simmer for 10 more minutes to allow the flavors to meld. With two minutes left, stir in the basil, thyme and taste; adjust seasonings.
Serves 4; garnish with fennel sprigs for presentation.