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INGREDIENTS

3 Tbsp olive oil
1 large(about 4cups) fennel bulb ; diced
3 vegan Italian sausages ; sliced into 1/2 in think rounds
2 Tbsp water
4 cups low-sodium vegetable broth
1 28-oz. can crushed tomatoes
3 Tbsp fresh Italian parsley ; chopped

Servings

INSTRUCTIONS

Heat oil in soup pot over medium heat. Add fennel, and saute' 3-5 minutes. Stir in sausages and cook 5-7 minutes or until bits of sausage are stuck to the bottom of the pan. Add water and cook 5-10 seconds to deglaze the pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover and bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Season with salt, if desired.

NOTES

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Nutrition

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Serving Size: 1 Serving (106g)
Recipe Makes: 6 Servings

Calories: 60
Calories from Fat: 60 (100%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 4.1mg		0 %
Potassium 11.6mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 60

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