Fennel minestrone with white beans and sausage from The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

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Notes about this recipe

  • anya_sf on January 21, 2026

    Really good and fast enough to make on a weeknight. Like Cheri, I used canned beans. Stirred in some baby spinach at the end. Served bread on the side. The soup was quite thick and hearty - could add more broth to thin it. Served as a dinner main so got half the number of servings.

  • Cheri on March 04, 2013

    This was really good. Used canned beans, for a speedy prep. Freezes nicely. Filling and comforting.

  • Breadcrumbs on December 12, 2012

    p. 55 - Belllissimo! Described as a lighter version than the standard dish, this hearty soup doesn’t disappoint. We especially loved the layers of fennel flavours not to mention the enticing aromas wafting through the house as this simmered atop the stove. A perfect winter-weather meal served with lots of warm, crusty bread of course. I didn’t have basil so I topped each bowl with some additional fennel fronds and a light dusting of fennel powder. Simple to prepare as well. Definitely a keeper!

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