1 Fennel Bulb, sliced
1/2 Carrot, Cubed
Tantillo California Extra Virgin Olive Oil
Salt to taste
Black Pepper to taste
3 Cremini Mushrooms, sliced
2 Baby Button Mushrooms, sliced
2 Sweet Italian Pork Sausage links, casing removed
1 Bunch Escarole
Water as needed, about 2 quarts
2 Potatoes, peeled and cubed
1
In a soup pot, add oil, heat then begin to caramelize fennel and carrots. Sweat with water, and season with salt for about 10 minutes.
2
Add in crumbled sausage and begin to brown. Once sausage is almost cooked add mushrooms and lower heat to let mushrooms soften.
3
Stir in escarole and water. Bring to a boil and stir in potatoes. Let simmer for 20 minutes before serving. Garnish with cheese if desired.
Ingredients
1 Fennel Bulb, sliced
1/2 Carrot, Cubed
Tantillo California Extra Virgin Olive Oil
Salt to taste
Black Pepper to taste
3 Cremini Mushrooms, sliced
2 Baby Button Mushrooms, sliced
2 Sweet Italian Pork Sausage links, casing removed
1 Bunch Escarole
Water as needed, about 2 quarts
2 Potatoes, peeled and cubed
