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YIELD

8 servings

TYPE

Soup

TIME

1 hour 30 minutes

LEVEL

Beginner

Here's What You'll Need

1

spicy italian sausage, fennel, sweet onion, garlic, cauliflower, salt, white beans, coconut milk, chicken stock, rosemary, curry powder, chives, pepper, olive oil

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Brown the Sausage

2

Heat olive oil in a dutch oven. Add sausage, breaking up with a spoon. Cook 5-7 minutes, until cooked through and crispy. Transfer to a bowl, drain off all but 2 Tbsp of drippings.

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Sauté the Vegetables

3

Add onion, fennel, & cauliflower, cook 8-10 minutes, stirring occasionally, until veggies start to brown. Add garlic, cook 1 minute. Season with salt and pepper.

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Add Remaining Ingredients

4

Pour in rinsed and drained white beans, coconut milk, chicken stock, and rosemary. Bring to a boil, reduce to a simmer. Cover, then cook for 30-40 minutes.

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Blend the Soup

5

Use a standard blender or an immersion blender to carefully purée the soup until very smooth. Stir in curry powder, mixing well to combine.

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Serve Immediately

6

Spoon soup into bowls, top with a bit of reserved crispy sausage, a drizzle of olive oil, and chives. Finish with flaky sea salt and black pepper. Serve immediately.

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If Keeping Vegetarian

7

Serve soup with additional can of drained, rinsed white beans, then finish with garnishes as described above.

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