Cuisine (at home), December 2004
30 minutes — 6 Cups | ||||||||||||||||||||||||||||||||||||||||||||
Ingredients
| ||||||||||||||||||||||||||||||||||||||||||||
InstructionsSaute sausage in a large saucepan over medium-high heat until browned, about 5 minutes. Remove sausage and reduce heat to medium. Add onion, carrot, celery, tomato paste, and bay leaf. Cook until vegetables soften, about 5 minutes. Deglaze with wine and simmer until liquid is nearly evaporated, about 3 minutes. Stir in broth beans (along with the canning liquid), and rosemary; simmer 10 minutes. Add sauteed sausage, shrimp, and turkey; simmer until shrimp is firm, about 3 minutes. Finish with lemon juice, salt, and pepper. |