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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and brown for a couple of minutes. Add the onion, fennel, garlic and bay leaf. Season with salt and pepper and cook for 5 minutes. Deglaze the pan with the wine, stirring for about 2 minutes, then add the broth, cover and bring to a boil. Add the potatoes and cook, uncovered, until tender, about 10 minutes.

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  • Turn off the heat, adjust the seasonings and top the stoup with the chopped fennel fronds, basil and parsley. Pass around the cheese and bread at the table.

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