Greek Bean, Fennel and Sausage Soup

While in Greece, I learned a recipe (similar to this) for cooking fresh fava beans with fennel, tomatoes, olive oil and smoked sausage. This fall soup is a spin on that classic combination - cheating by using canned beans and crushed tomatoes but resulting with the same hearty flavors.

Greek Bean, Fennel and Sausage Soup
Makes 10 servings

• 1 large fennel bulb with stems
• 2 small onions
• 4 smoked sausages (chicken are okay but a bit too lean, pork are best)
• 1 28 ounce can of high quality crushed tomatoes
• 1 28 ounce can of kidney beans
• 1 28 ounce can of black beans
• 1 28 ounce can of pinto beans
• 1 amber beer
• Olive oil
• Pepper, paprika and salt to taste

Start by chopping the fennel, onion and sausage. Brown in a large pot with a good portion of olive oil - about 1/3 cup. 

Add the drained and rinsed beans, crushed tomatoes and beer and bring to a boil. Like all bean soups, expect it to not look super appetizing until the soup has cooked for at least 30 minutes. 

Depending on your sausages - you may need to add extra garlic, pepper and paprika. Serve with pieces of garlic-y flat bread - I use Trader Joe's garlic naan as a proxy for pita. 

The soup freezes well for cold days ahead!