Ingredients
2 tablespoons olive oil, divided 1 package (12 ounces) fully cooked Italian or spicy chicken sausage links, halved and sliced 3/4 inch thick1 medium fennel bulb, cut into 3/4-inch pieces (2 cups)3 medium carrots, cut into 1/2-inch slices1 medium onion, coarsely chopped3 garlic cloves, thinly sliced3/4 pound red potatoes (about 3 medium), cut into 3/4-inch cubes1 can (15 ounces) cannellini beans, rinsed and drained1 carton (32 ounces) chicken broth4 cups water1 can (14-1/2 ounces) diced tomatoes, drained1/2 teaspoon salt1/2 teaspoon pepper
Preparation
In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute sausage until lightly browned, 2-3 minutes. Remove sausage, reserving drippings in pot.
In same pot, heat remaining oil over medium heat; saute fennel, carrots and onion 8 minutes. Add garlic; cook and stir 1 minute. Add potatoes, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Stir in tomatoes, salt, pepper and sausage; return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.
