Italian Sausage And Fennel Soup

• 2 tablespoons olive oil, divided
• 1 package (12 ounces) fully cooked Italian or spicy chicken sausage links, halved lengthwise and sliced 3/4-inch thick
• 1 medium fennel bulb, cut into 3/4-inch pieces (2 cups)
• 3 medium carrots, cut into 1/2-inch slices
• 1 medium onion, coarsely chopped
• 3 garlic cloves, thinly sliced
• 3/4 pound red potatoes (about 3 medium), cut into 3/4-inch cubes
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 carton (32 ounces) chicken broth
• 4 cups water
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. 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.
2. 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.
3. Stir in tomatoes, salt, pepper and sausage; return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.

olive oil, fully cooked italian, fennel bulb, carrots, onion, garlic, red potatoes, cannellini beans, chicken broth, water, tomatoes, salt, pepper

Taken from www.tasteofhome.com/recipes/italian-sausage-and-fennel-soup/ (may not work)