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

1. 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.

2. 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.

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