Recipes
Return to previous pageHalf-Pipe Veggie Soup
(1 rating)
Here's a delicious soup any boarder would go vertical for. Full of carb-rich beans and protein-loaded vegetarian sausage, it's incredibly flavorful, yet quite low in fat.
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hours, 0 minutes
- Servings: 8
Ingredients
- cooking spray
- 1 pound lean Italian vegetarian sausage
- 1 small fennel bulb, stalks removed, fronds reserved
- 1 medium red onion, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon fennel seeds, crushed
- 1/8 teaspoon red pepper flakes
- 3 tablespoons plus 4 cups water
- 1 14 1/2 ounce canned diced tomatoes
- 1 cup rinsed and drained canned white beans
- 1 1/2 cups frozen edamame, shelled
- 1 bay leaf
- 1 teaspoon kosher salt or sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped Italian parsley
- 1/2 cup grated Parmesan cheese
Instructions
- Spray a Dutch oven or large pot with nonstick spray and warm over high heat. Add the sausage and cook until browned on all sides, about 5 minutes. Transfer the sausage to a plate.
- Meanwhile, chop the fennel. Add the fennel, onion, garlic, fennel seeds, red-pepper flakes and 3 tablespoons of the water to the pot. Cook, stirring occasionally, until the onions soften, about 8 minutes.
- Cut the sausage into 1/2-inch-thick slices. Add the remaining 4 cups water, the tomatoes, white beans, edamame, sausage, bay leaf, salt and pepper to the pot and bring to a simmer. Cook until the soup thickens slightly, about 30 minutes. Stir in the parsley.
- To serve, ladle the soup into bowls and top each with 1 tablespoon Parmesan. Makes about 8 cups, 1 cup per serving.
Tips
- Here's an updated version of this vegetarian soup!
Client Comments
- Kelly
- 2/16/2010
- So wonderful!! I really enjoyed the flavors in this soup and will enjoy it for several meals to come!!
- Kat
- 10/6/2009
- If you aren't a fan of veggie sausage, substitute veggie crumbles (vegetarian option for ground beef) for the veggie sausage. Yummy!
- Teri
- 4/29/2008
- Made this for my lunch club and it was a hit. I use 5 1/2 cups water as opposed to 4 and add a bit more pepper flakes for zing!