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This simple but satisfying one-pot meal is based on Azorean sopa de funcho, or fennel soup. Fresh Portuguese linguiça sausage lends meatiness as well as bit of spice; if it’s not available, Mexican chorizo works well in its place. We skipped the potatoes used in traditional versions of the soup, and we mash half of the beans to lightly thicken the broth. A few fennel seeds heighten the licorice notes of the fresh fennel.
cup extra-virgin olive oil, plus more to serve
ounces fresh linguiça or chorizo sausage, cut into ½-inch pieces
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