Ingredients:

 The perfect simple dinner on a busy night, this soup gets a double hit of fennel essence from chopped fennel bulb and the fennel seeds that flavor the sausage. Enjoy half for dinner tonight, and spoon half into a freezer bag to make life easier another night.

2 cups chopped onion

1 cup chopped fennel bulb

1/2 to 1 teaspoon crushed red pepper

20 ounces hot Italian sausage links, casings removed

8 garlic cloves, minced

1/4 cup chopped fresh sage

1 tablespoon tomato paste

1 cup dry white wine

6 cups unsalted chicken stock 

2 cups chopped plum tomato 

4 (14.5-ounce) cans organic cannellini beans, rinsed and drained

1/4 cup chopped fresh flat-leaf parsley

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion and next 4 ingredients (through garlic); cook 3 minutes. Reduce heat; cook 10 minutes or until sausage is browned and vegetables are tender, stirring to crumble sausage. Add sage and tomato paste; cook 1 minute, stirring constantly. Add wine; cook 3 minutes or until liquid is reduced by half. Add stock; bring to a boil, reduce heat, and simmer 5 minutes. Add tomato and beans, and cook 2 minutes. Sprinkle with chopped parsley