Ingredients
1/2 yellow onion
1/2 red or yellow bell pepper
1 small zucchini
2 clove garlic
1/2 lb. Spanish chorizo sausage or Portuguese linguica sausage
4 to 5 tablespoons extra-virgin Spanish olive oil
3 sprig fresh thyme
4 c. water
2 can white beans
salt
Pepper
Preparation
Step 1Adult Slice the onion. Child Dice the onion slices.Step 2Adult Slice the bell pepper and zucchini. Child Dice the bell pepper and zucchini slices.Step 3Adult Smash the garlic cloves with the flat side of a chef ’s knife to remove the peel and slice thinly. Cut the chorizo into slices about 1/4 inch thick. Child Help mince the garlic slices.Step 4Adult Heat a large stockpot over medium heat. Add the olive oil and the onion and bell pepper, and cook, stirring often. When the onion becomes translucent, add the zucchini, garlic, and chorizo slices. Cook over medium heat for 5 to 8 minutes, or until the chorizo is browned. Add more olive oil if needed.Step 5Adult and Child Remove thyme leaves from the stems and add to the stockpot. Measure the 4 cups water and add to the stockpot. Add the beans.Step 6Adult Bring to a boil, lower heat, and simmer 15 more minutes. Season to taste with salt and pepper, and serve.
From: Get Your Family Eating Right © 2013 by Lynn Fredericks and Mercedes Sanchez Buy the book
