Ingredients
Parmesan cheese for topping
1/2 teaspoon kosher salt (optional)
1 tablespoon minced fennel fronds
1/4 cup chopped flat leaf parsley
15.5 ounce canned cannellini beans, drained and rinsed
10 cups low sodium chicken broth
14.5 ounce canned petite-diced tomatoes
1/4 teaspoon pepper
1/2 teaspoon minced fresh rosemary
1 teaspoon fresh thyme leaves
1 teaspoon minced fresh garlic
12 ounces mild Italian turkey sausage
2 tablespoons olive oil, divided
1 large zucchini
2 large carrots, peeled
1 large fennel bulb, reserve fronds
1 small onion, peeled
Step by step
Attach Spiralizer Attachment to the KitchenAid® Stand Mixer. Trim the ends off onion, fennel, carrots and zucchini. Center onion on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of onion. Turn stand mixer to speed 4 and process until blade reaches end of onion. Repeat with fennel, carrots and zucchini. Cut vegetable spirals to desired length. Set aside.
In a large stock pot, 5 quarts or more, heat oil over medium heat. Remove sausage from casing and cut into bite sized pieces, add to pot. Brown sausage for 5 minutes. Transfer browned sausage to a plate; set aside.
Add additional tablespoon of oil to pot if needed. Add spiralized onion, fennel, carrot and garlic to pot, stirring constantly for 3 minutes. Add thyme, rosemary, pepper and tomatoes to pot and continue stirring. Scrape up any browned bits from the bottom of pot. Add sausage back to pot. Pour in broth and add beans. Bring to a boil over medium heat. Reduce heat to low, cover pot and cook for 30 minutes, stirring occasionally.
Add zucchini, parsley and fennel fronds. Simmer until zucchini is tender, about 10 minutes. Add salt to taste. Divide soup into 6 to 8 bowls, top with Parmesan cheese if desired.