Preparation:
Slice sausage. In a large stockpot, brown sausage and fennel in a small amount of olive oil. With a slotted spoon, remove sausage and set aside.
To stockpot, add garlic and onion. Saute 2 to 3 minutes. Add tomatoes and their juice, breaking up tomatoes. Add broth, wine, herbs, vegetables and sausage. Simmer 1 hour (I only simmered about 1/2 hour until zucchini was almost tender.
Add pasta to pot and continue cooking for 8 minutes.
Serve in bowls and shake on parmesan cheese to taste. |