• Cooking Time: 2-2 1/2hrs
  • Servings: 8
  • Preparation Time: 15


I found this recipe on and tweaked it just a tad, and MAN is it GOOD STUFF!!! My friend at work who eats w/me actually tipped to bowl to his mouth to get every last drop of the broth!


  • 1pkg Applwood Smoked Chicken Sausages (4-5pcs), sliced
  • Olive Oil
  • 1 lg Fennel Bulb including fronds, sliced
  • 2 stalks Celery, sliced
  • 1 Onion, diced
  • 5-7 cloves Garlic, minced
  • 1-2 sprigs ea Rosemary, Thyme, Sage, stems removed
  • 1/2tsp or so White Pepper
  • 1 Bay Leaf
  • Sea Salt & Black Pepper, to taste
  • 2 cans Butter Beans
  • 1 can Chicken Stock
  • 1/4 stick Butter


  • Heat oil in Dutch oven; add sausage and brown 5-7min.
  • Add fennel, celery, onion, garlic and spices; cook til veggies begin to tender and slightly carmelize, 5-7min.
  • Add beans and stock and stir to blend; reduce heat and simmer 1-2hrs.
  • Just before serving, stir in butter til melted and blended to finish.

Categories: Soup 

Author Credit: Country Living

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