Categories: Soup
Ingredients
- 2 tbsp olive oil
- 1 lb hot italian sausage, cut into 1-inch pieces
- 6 garlic cloves, chopped
- 2 carrots, chopped
- 1/2 fennel bulb, cored and chopped
- 1/2 onion, chopped
- 1 tbsp fresh thyme
- Kosher salt and pepper
- 1/2 cup panko
- 15.5 oz can navy beans (do not drain)
- 15 oz can cherry tomatoes
Directions
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Heat 1 tbsp olive oil in a large overproof skillet over medium-high heat; add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate using a slotted spoon. Reduce the heat to medium low and add the garlic to the skillet. Cook, stirring often, until lightly browned, about 2 minutes. Add the carrots, fennel, onion, 2 tbsp water, 1/2 tbsp thyme and 1/2 tsp each salt and pepper. Cook, stirring occasionally, until the veggies soften, 15 minutes.
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Preheat the broiler. Combine the panko with the remaining 1 tbsp olive oil, 1/2 tbsp thyme and 1/4 tsp each salt and pepper; set aside. Return the sausage to the skillet along with the beans and their liquid, the tomatoes and 1/2 cup water. Bring to a boil, the reduce the heat to medium and gently simmer until the liquid is slightly reduced, about 5 minutes. Sprinkle the panko mixture evenly over the stew and broil until golden, about 4 minutes.