Fennel and Tomato Soup

3 TBSP olive oil
1 large fennel bulb, diced (4 cups)
3 vegan italian sausages, sliced into 1/2 inch rounds
1 tsp fennel seeds
2 TBSP dry vermouth, white wine, or water
4 cups vegetable broth
28 oz crushed tomatoes
3 TBSP chopped fresh italian parsley

     Saute the fennel for 5 minutes in a large saute pan.  Stir in the sausage and the fennel seeds, then cook for 7 minutes.  Add the vermouth and deglaze the pan, scraping up any brown bits.  Add the broth, tomatoes, and parsley and boil.  Simmer for 20 minutes and season with salt and pepper.  This is a wonderful, warming, winter soup.  Serve with crusty french bread (recipe on the this blog).

     "I cannot exaggerate how many marriages rise and fall on the unfair division of labor in family life....Just keep in mind that nothing erodes intimacy faster than one or both partners harboring a sense of injustice around an unequal division of labor."
      - Harriet Lerner, from her book, Marriage Rules: A Manual for the Married and Coupled Up




"BRISK, CRISP, INVIGORATING--REMEMBER ALL THE POSITIVE SIDES OF WINTER."
                                                                                                             - Terri Trespicio