3 Tbs. olive oil
1 large fennel bulb, diced (4 cups)
3 vegan Italian sausages, sliced into ½-inch-thick rounds (2 cups)
1 tsp. fennel seeds
2 Tbs. water
4 cups low-sodium vegetable broth
1 28-oz. can crushed tomatoes
3 Tbs. chopped fresh Italian parsley

Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes.
 Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan.
Add water and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover, and bring to a boil.
Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.
Original recipe here
  • 3 Tbs. olive oil
  • 1 large fennel bulb, diced (4 cups)
  • 3 vegan Italian sausages, sliced into ½-inch-thick rounds (2 cups)
  • 1 tsp. fennel seeds
  • 2 Tbs. water
  • 4 cups low-sodium vegetable broth
  • 1 28-oz. can crushed tomatoes
  • 3 Tbs. chopped fresh Italian parsley

Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes.

 Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan.

Add water and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover, and bring to a boil.

Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.

Original recipe here

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