Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) vegetable oil 1 pound(s) smoked turkey or chicken sausage , cut into 1/4-inch-thick slices 1 1/4 cup(s) chopped fennel 1 1/4 cup(s) chopped onion 1 clove(s) garlic , finely chopped 2 can(s) (14 1/2-ounce) reduced-sodium chicken broth 1 can(s) (14 1/2-ounce) diced tomatoes 1/4 teaspoon(s) ground black pepper 1/4 teaspoon(s) rubbed sage 1 can(s) (19-ounce) cannellini beans , liquid reserved 1/2 cup(s) shredded Asiago cheese 12 slice(s) (1/2-inch-thick) baguette , cut diagonally

Instructions Jump to Ingredients ↑

  1. In a 6-quart saucepan, heat the oil and sauté the sausage over medium heat. Cook sausage until heated through -- 5 to 7 minutes. Remove sausage and drain drippings, reserving 1 tablespoon drippings in pan. Add the fennel and onion to pan; sauté until softened -- about 10 minutes. Add garlic and cook 1 minute. Stir in chicken broth, tomatoes, pepper, and sage. Cook 10 minutes. Add cannellini beans with reserved liquid and reserved sausage. Bring mixture to a boil over medium-high heat and cook 1 minute. Reduce heat to low and simmer 10 minutes more. Heat broiler. Mound 2 teaspoons Asiago cheese on each bread slice and place on baking sheet. Broil until cheese and bread are lightly toasted -- 1 to 2 minutes. Divide soup among 6 soup bowls; serve with toasts.


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