Nutrition per serving may change if servings are adjusted.
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
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.
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.
245 calories;8.0 g fat(2.0 g sat); 5.0 g fiber; 32.0 g carbohydrates; 13.0 g protein; 29.0 mcg folate; 27 mg cholesterol; 4.0 g sugars; 0.0 g added sugars; 79.0 IU vitamin A; 25.0 mg vitamin C; 40.0 mg calcium; 2.0 mg iron; 506 mg sodium; 660.0 mg potassium
Vitamin C (42% daily value)
Carbohydrate Servings: 2
Exchanges: ½ starch, ½ vegetable, 1 lean meat, ½ fat
I made it in a stock pot instead of a Dutch Oven. I also doubled the recipe. It is fantastic and I will make it again. I found it to be flavorful with the right amount of zing! I only had one tsp. of anise left in my container. I wasn't able to double that but it was still great!
Pros: Filling and easy!
September 19, 2011
By: EatingWell User
I doubled the garlic and added crushed red pepper, as "delicate" and "subtle" flavoring translate into "tasteless" in my book! I also had to add a little salt.
This was a pretty good soup, all in all...I had to transfer to a stock pot, as all the veggies did not fit into my dutch oven.
Pros: low in calories
April 09, 2011
By: Jen Chinn
Tasty & filling soup, with a very subtle aniseed flavor. I omitted the olives as I don't care for them, and added a little salt to make up for their absence. I found that the recipe made only 8 x 1.75 cup servings, not 12 as suggested.