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EatingWell Test Kitchen
“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.”
8 ounces hot Italian turkey sausage, casings removed
8 ounces sweet Italian turkey sausage, casings removed
5 cups water
3 large white potatoes, (about 2½ pounds), cut into ½-inch cubes
3 stalks celery, sliced
1 small zucchini, sliced
1 medium onion, chopped
1 28-ounce can whole tomatoes, chopped, juice reserved
1 15-ounce can kidney beans, undrained
¾ cup sliced California Ripe Olives
2 cloves garlic, minced
1 teaspoon aniseed
½ teaspoon freshly ground pepper
1Cook 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.
2Stir 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.