Sausage Soup

Chock-full of vegetables, thick with kidney beans and gently seasoned with garlic and anise, this soup typifies the Portuguese way of cooking. It needs only about 30 minutes to simmer. 12 servings, about 1 3/4 cups each Active Time: 30 minutes Total Time: ! hour

Ingredients

8 ounces hot Italian turkey sausage, casings removed 8 ounces sweet Italian turkey sausage, casings removed 5 cups water 3 large white potatoes, (about 2 1/2 pounds , cut into 1/2!inch cubes 3 stalks celery, sliced 1 small "ucchini, sliced 1 medium onion, chopped 1 28!ounce can whole tomatoes, chopped, #uice reserved 1 15!ounce can kidney beans, undrained 3/$ cup sliced %ali&ornia 'ipe (lives 2 cloves garlic, minced 1 teaspoon aniseed 1/2 teaspoon &reshly ground pepper

Preparation

1) %ook hot and sweet sausages in a *utch oven over medium heat, breaking them up into small pieces with a wooden spoon, until browned and cooked through, about + minutes) *rain &at) 2) ,tir in water, potatoes, celery, "ucchini, onion, tomatoes with their #uices, beans, olives, garlic, aniseed and pepper) -ring to a boil) 'educe heat to low, cover and simmer until vegetables are tender, about 3. minutes)

utrition
Per serving : !"# Calories$ % g &at$ ! g 'at$ 0 g (ono$ )3 mg Cholesterol$ !) g Carbohydrates$ !0 g Protein$ 3 g &iber$ 3*) mg 'odium$ )"0 mg Potassium ! Carbohydrate 'erving !"changes: !+) starch, !+) vegetable, ! lean meat, !+) fat

Tips #

otes

Make Ahead Tip/ %over and re&rigerate &or up to 1 day)