Cannellini Bean Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1/2 cup yellow onion, diced
1/4 cup fennel, diced
1/2 stalk celery, diced
1/2 cup Italian sausage, sliced
2 -3 garlic cloves, minced
1/2 tablespoon fresh sage, chopped
1/2 tablespoon fresh rosemary, chopped
1/2 cup dry sherry or 1/2 cup white wine
3 cups chicken stock
2 cups cannellini beans, soaked overnight and drained or (15 ounce) cans cannellini beans, rinsed and drained

Preparation

In a large pot, slowly cook onion, fennel and celery in oil until softened.
Add sausage, garlic and herbs, then cook another 1-2 minute.
Deglaze with sherry and reduce by half.
Add the stock (it should cover by 1-1/2 inches-add more stock or water if needed).
Add beans and simmer until very soft (about 1-1/2 hours if dry).