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Jules B.
Bean soup with fennel and sausage
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Ingredients
Directions
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Heat the oil in a large pan with a thick bottom and fry the onion with the oregano for about 4 minutes.
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Cut the pieces of fennel into thin strips. Add the garlic, fennel seed and fennel to the onion and stir-fry for 2 minutes.
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Fry the tomato puree for 1 minute and pour the tomato cubes and stock. Let the soup simmer gently for about 5 minutes.
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Meanwhile, pour the beans and chickpeas and slice the sausage into slices. Add the beans, peas and sausage to the soup and simmer for about 5 minutes. Season to taste with salt and pepper and stir in the parsley just before serving.
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Tasty with hot baguette with (garlic) butter.
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Nutrition
380Calories
Sodium0% DV0g
Fat28% DV18g
Protein42% DV21g
Carbs9% DV28g
Fiber0% DV0g
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