Ahhh first day back to school and back to normal days now whatever that means off course. But for me it meant a beautiful and happy five year old heading to school this morning and lots of quality play time for me and Noah. He loves being in the kitchen with me and is curious about everything I do.
I made a soup from a recipe I found in the current issue of Vegetarian Times. I love using fennel in cooking and the combination of fennel and tomato with vegan Italian sausages just sounded scrumptious. I’m happy to inform it was as good it sounded but I did add 1 tbs of agave nectar to make it less acidic for Bella. I served it with a slice of warm french bread.
The one thing I totally forgot was to take a picture of the dish before we ate it but I’m including a link to the recipe on Vegetarian Times where you can find a picture.
3 tbs olive oil
1 large fennel bulb, diced ( 4 cups)
3 vegan Italian sausages, sliced into 1/2-inch-thick rounds (2 cups)
1 tsp fennel seeds
2 tbs dry white wine or water
1 tbs agave nectar
4 cups low-sodium vegetables broth
1 28-oz can crushed tomatoes
3 tbs chopped fresh Italian parsley
Heat oil in soup pan over medium heat. Add fennel and sauté for 3-5 minutes. Stir in sausages and fennel seeds and cook for 5-7 minutes or until seeds are slightly soften and bits of sausage are stuck to bottom of pan. Add wine and deglaze pan by scraping up any brown bits. Add broth, tomatoes, agave nectar, and parsley. Cover pot and bring to a boil. Reduce heat to simmer on low for 10 minutes. Season with salt and pepper.