White Bean, Fennel, and Italian Sausage Soup with Parmesan Toast

southernliving.com

Sheila

1 pound mild Italian sausage, casings removed

2 cups thinly sliced yellow onion (from 1 medium)

1 cup thinly sliced celery (from about 3 stalks)

1 cup thinly sliced fennel (from 1 small fennel bulb)

3 garlic cloves, chopped (about 1 Tbsp.)

½ teaspoon kosher salt

½ teaspoon crushed red pepper

1 teaspoon black pepper, divided

¼ cup dry white wine

6 cups chicken stock

2 (15-oz.) cans cannellini beans, drained and rinsed

1 (15-oz.) can fire-roasted diced tomatoes, undrained

16 (1⁄4-inch) French baguette slices (from 1 large baguette)

1 tablespoon olive oil

1 ounce Parmigiano-Reggiano cheese, grated (about ¼ cup)

Chopped fresh rosemary

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