| | Directions | | Place fennel, onions and carrots onto a cookie sheet, pour oil over the top and mix the vegetables together making sure the oil has covered the vegetables. Place the cookie sheet on a medium high oven rack and broil the vegetables, stirring every 5 minutes until the ends become dark brown. Broiling takes 10 - 15 minutes. In a large pot brown the sausage, then remove the sausage and drain the fat. Add celery and sauté about 3 - 5 minutes. Add garlic, basil, oregano and roasted vegetables, sausage and chicken stock. Simmer for 20 minutes. |
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| Ingredients | | - |  | 1 head fennel, julienne sliced |
| - | | 1 1/2 onion, julienne sliced |
| - | | 4 carrots julienne sliced |
| - | | 1 tablespoon Canola Oil |
| - | | 8 cups chicken stock |
| - | | 6 ounces celery diced |
| - | | 10 ounces turkey Italian sausage |
| - | | 1 tablespoon plus 1 teaspoon dried basil |
| - | | 1 1/2 teaspoons oregano |
| - | | 1 1/2 teaspoons minced garlic |
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