1 cup dried white beans

8 cups water

1 large yellow onion, chopped

2 large cloves garlic, minced

2 celery ribs, chopped

1 small fennel bulb, diced

2 cups Basic Chicken Broth (see recipe on page 3)

2 (2-ounce) turkey sausages, casings removed

1 teaspoon salt

1 large boneless, skinless chicken breast, cut into ½-inch pieces

4–5 small new red potatoes, scrubbed and diced

½ teaspoon dried thyme

1 cup green beans, trimmed and cut into ½-inch pieces

• Rinse the beans and soak them overnight in enough cold water to cover. Drain and rinse them again.

• Put the beans in a soup pot with the water. Bring to a boil and add the onion, garlic, celery, fennel, and broth. Reduce to a simmer and cook for 1½ hours.

• Brown the sausage in a skillet on medium heat, using a wooden spoon to break them up. Add the chicken to the skillet and cook until brown around the edges, about 5 minutes. Add the sausage and chicken to the soup pot with the bean mixture. Add the potatoes, salt, thyme, and green beans. Return to a simmer and cook, covered, for 45 minutes.

Serves 6

Fennel looks somewhat like celery, but it has a mild licorice flavor. It can be eaten raw or cooked.