2 tablespoons extra-virgin olive oil

8 ounces Italian pork sausage (bulk or casings removed)

1 medium fennel bulb, trimmed and finely chopped

1 small onion, finely chopped

3 medium carrots, peeled and finely chopped

3 celery ribs, finely chopped

1 large russet potato, peeled and cut into 3/4-inch pieces

2 medium zucchini or yellow squash, cut into 3/4-inch pieces

2 garlic cloves, minced

1 teaspoon Italian seasoning

1 (15-ounce) can fire-roasted diced tomatoes

1 (15-ounce) can cannellini beans, drained and rinsed

6 cups low-sodium chicken stock or vegetable broth

1 to 2-ounce piece Parmesan rind

1 bay leaf

Salt and freshly ground black pepper, to taste

Freshly grated Parmesan cheese, for serving

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Brown the sausage:
Heat olive oil in a large Dutch oven over medium-low heat. Add the sausage and cook until browned, breaking it into small crumbles. Transfer to a bowl with a slotted spoon, leaving the rendered fat in the pot.
Cook the vegetables:
Add fennel, onion, carrots, and celery to the pot. Cook for about 6 minutes, stirring occasionally, until softened and fragrant.
Add remaining vegetables and seasoning:
Stir in the potato, zucchini, garlic, and Italian seasoning. Cook for 1 minute, allowing the garlic to become fragrant.
Build the soup:
Add the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Stir in the beans and stock.
Simmer:
Return the sausage to the pot. Add the bay leaf and Parmesan rind, ensuring the rind is submerged. Simmer partially covered for 15 to 20 minutes, or until the vegetables are tender.
Finish and serve:
Remove the bay leaf and Parmesan rind. Taste and adjust seasoning with salt and pepper. Serve hot with grated Parmesan over the top.

Sausage Options: Mild or spicy Italian sausage both work well.
No Parmesan Rind? Stir in 1/4 to 1/3 cup grated Parmesan at the end of cooking.
Make Ahead: The soup thickens as it sits. Add extra broth when reheating if needed.
Extra Vegetables: Kale or spinach can be stirred in during the final few minutes of cooking.