Kat Can Cook

Heat the oil in a stockpot, add the onions and garlic and sauté for 5 minutes until soft. Add the chicken sausage and continue to cook until browned, 3-5 minutes. Add fennel, carrot, and 1 teaspoon of salt. Throw in the thyme, beans, and stock - if it’s homemade and unsalted like mine throw in another teaspoon of salt. Cover the pot and bring the mixture to a boil. Reduce the heat and simmer for about 20-25 minutes. Taste for seasoning. Add the lettuce, turn off the heat, and stir it in. Allow it to wilt for a few minutes. To serve, ladle in shallow bowls and top with fresh Parmesan and cracked pepper if desired.