![\"\"](\"https:\/\/e357.net\/beingernest\/wp-content\/uploads\/2010\/12\/fennelsoup.jpg\" "\\"fennelsoup\\"")
I was sitting in Whole Foods munching on a sausage and peppers sandwich I’d made up from the unholy union of their food bar and a roll from their bakery, and thought to myself…this would make a pretty good soup.<\/p>\nI was sitting in Whole Foods munching on a sausage and peppers sandwich I’d made up from the unholy union of their food bar and a roll from their bakery, and thought to myself…this would make a pretty good soup.<\/p>\n
So I threw one together and it came out pretty good. Actually, it came out great.<\/p>\n
Next time I’ll slice a few sausages up for the fun of fishing them out.<\/p>\n
<\/a> 1 tsp each:<\/p>\n Break up the sausage, brown in skillet. Remove. Put in soup pot. Add stock, diced tomatoes, and tomato paste. Bring soup to a simmer Cook 45 minutes.<\/p>\n Add fennel after 20 min.\u00a0 (You want it to retain some body, though be thoroughly cooked through.)<\/p>\n Add water if it’s too thick.![\"\"](\"https:\/\/e357.net\/beingernest\/wp-content\/uploads\/2010\/12\/soupbar1-300x53.jpg\" "\\"soupbar\\"")
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\nChop the vegetables to the size you like. I’m like them big enough to see. 1\/2 – 1 inch square.
\nUse the pan you browned the sausage in to saute the vegetables so it gets deglazed.
\nAdd a bit of olive oil as you move the vegetables through for saute (you’ll take the oil off the top at the end)
\nSaut\u00e9 the onions and peppers over medium heat until slightly soft.
\nChop garlic, saut\u00e9
\nAdd onion, peppers, and garlic to soup.<\/p>\n
\nAdd a level tsp of salt (we will season to taste later)
\nAdd oregano, basil, and anise seeds<\/p>\n
\nAdd water to make a soupy consistency. Less is better, as we can add more. Basically you just want it to be able to heat evenly and not burn.<\/p>\n
\nSalt to taste
\nWant it spicy? Add cayenne to taste.
\nSkim oil off the top. I use gravy a strainer.
\nAdd in the pasta. Kill the heat.<\/p>\n