Cook hot and sweet sausages in a Dutch oven over medium heat, breaking them up into small pieces with a wooden spoon, until browned and cooked through, about 6 minutes. Drain fat.Advertisement
Stir in water, potatoes, celery, zucchini, onion, tomatoes with their juices, beans, olives, garlic, aniseed and pepper. Bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, about 30 minutes.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
1/2 starch, 1/2 vegetable, 1 lean meat, 1/2 fat