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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Tuscan Bean, Fennel & Sausage Soup

By Chef Linda

This recipe for Tuscan Bean, Fennel, and Sausage Soup is delicious as written; earthy, comforting, and full of flavor. Sun-dried tomatoes, garlic, rosemary, fennel, cannellini beans all come together to give you a little taste of Tuscany. Even so, feel free to swap out ingredients based on what you like or what you have on hand. One bean for another, collards instead of kale, mushrooms in place of vegan sausage. Most of the work here is in the chopping, but after that, the sweet reward is a soup that serves as a main course. Mangia!

(Check sausage labels and choose gluten-free or soy-free, if necessary.)

Ingredients

 3 tbsp olive oil
 2 (6-inch) vegan Italian sausage links (like Field Roast or Tofurkey brand)
 1 medium onion, chopped, about 1/2 cup
 1 fennel bulb, trimmed, quartered and thinly sliced
 4 cloves garlic, minced
 3 stalks celery, chopped small
 3 medium carrots, chopped small
 1 ½ teaspoons salt
 6 cups vegetable broth
 1 (15.5 ounce) can cannellini (white) beans, drained and rinsed
 ¼ cup nutritional yeastoptional
 ½ teaspoon crushed red pepper flakes
 ¼ cup finely chopped sun-dried tomatoes (dry packed)
 1 tablespoon minced fresh rosemary
 3 large leaves of kale, center rib removed then finely chopped
 1 tablespoon fresh lemon juice
 ½ teaspoon grated lemon zest

Directions

1

Remove the sausages from their plastic casings. Line a plate with a paper towel. Cut the sausage in half lengthwise, then cut into slices, about 1/4-inch thick. Heat 1 tablespoon of oil in a large pot over medium heat. Add the sausage and cook for several minutes until browned. Transfer the sausage to the plate.

Using the same pot, set the heat to medium and drizzle in remaining olive oil. Add the onion, fennel, garlic, celery, carrots, and salt. Cook, stirring occasionally until vegetables are fragrant and begin to soften about 10 minutes. Add the vegetable broth, beans, nutritional yeast, crushed red pepper, sun-dried tomatoes, and rosemary.

When the broth reaches a simmer, add the cooked sausage and kale. Simmer for about 5 more minutes. Stir in the lemon juice and lemon zest and season to taste with salt and pepper. Serve immediately. Store extra in the refrigerator for up to 5 days or freeze for up to 6 months.

Tuscan Bean, Fennel & Sausage Soup
IngredientsDirections

Tuscan Bean, Fennel & Sausage Soup

DifficultyModerateCook Time30 mins
YIELDS
6 to 8 servings

INGREDIENTS

 3 tbsp olive oil
 2 (6-inch) vegan Italian sausage links (like Field Roast or Tofurkey brand)
 1 medium onion, chopped, about 1/2 cup
 1 fennel bulb, trimmed, quartered and thinly sliced
 4 cloves garlic, minced
 3 stalks celery, chopped small
 3 medium carrots, chopped small
 1 ½ teaspoons salt
 6 cups vegetable broth
 1 (15.5 ounce) can cannellini (white) beans, drained and rinsed
 ¼ cup nutritional yeastoptional
 ½ teaspoon crushed red pepper flakes
 ¼ cup finely chopped sun-dried tomatoes (dry packed)
 1 tablespoon minced fresh rosemary
 3 large leaves of kale, center rib removed then finely chopped
 1 tablespoon fresh lemon juice
 ½ teaspoon grated lemon zest

DIRECTIONS

1

Remove the sausages from their plastic casings. Line a plate with a paper towel. Cut the sausage in half lengthwise, then cut into slices, about 1/4-inch thick. Heat 1 tablespoon of oil in a large pot over medium heat. Add the sausage and cook for several minutes until browned. Transfer the sausage to the plate.

Using the same pot, set the heat to medium and drizzle in remaining olive oil. Add the onion, fennel, garlic, celery, carrots, and salt. Cook, stirring occasionally until vegetables are fragrant and begin to soften about 10 minutes. Add the vegetable broth, beans, nutritional yeast, crushed red pepper, sun-dried tomatoes, and rosemary.

When the broth reaches a simmer, add the cooked sausage and kale. Simmer for about 5 more minutes. Stir in the lemon juice and lemon zest and season to taste with salt and pepper. Serve immediately. Store extra in the refrigerator for up to 5 days or freeze for up to 6 months.

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