Rustic Sausage and Fennel Bean Stew with a Fiery Kick

Ingredients

• 2 tbsp olive oil
• 1 lb bulk mild Italian sausage
• 1 large yellow onion, diced
• 2 fennel bulbs, cored and chopped
• 4 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 6 cups low-sodium chicken broth, divided
• 1 can (28 oz) crushed tomatoes
• 1 bunch Lacinato kale, stems removed and leaves chopped
• 3 tbsp Salted Perfection Sriracha Finishing Salt, divided

Instructions

1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. When the oil shimmers, add the Italian sausage. Break it apart with a wooden spoon and let it brown beautifully, letting the fat render out. That aroma alone takes me right back to Sunday mornings in my childhood neighborhood.
2. Toss in the diced onion and chopped fennel. Let them sweat in that savory pork fat for about eight minutes until they soften and turn translucent. Stir in the minced garlic and cook for just another minute until the kitchen smells incredible.
3. Take one can of the rinsed cannellini beans and blend them smooth with one cup of the chicken broth. This is our secret to a rich, velvety body without using a single drop of dairy. Pour this creamy mixture into the pot along with the remaining whole beans, crushed tomatoes, and the rest of the chicken broth.
4. Stir in two tablespoons of the Salted Perfection Sriracha Finishing Salt. This is where the magic happens—the tangy, garlicky habanero heat melts into the broth, perfectly cutting through the richness of the sausage. Bring the pot to a gentle simmer, cover, and let it cook for twenty minutes to let those flavors truly get to know each other.
5. Fold in the chopped Lacinato kale and let it simmer for another five minutes just until the leaves are tender and bright green. Ladle the hot soup into deep, welcoming bowls and sprinkle the remaining Sriracha Finishing Salt over the top of each portion for a final, vibrant pop of heat before serving. DUNZO!