pat's Recipe

Tuscan White Bean and Sausage Stew

Category: SOUPS/STEWS

3/4 pound hot Italian sausage links
2 medium carrots
1 medium bulb fresh fennel
1 can (14.5-ounce) petite diced tomatoes, undrained
2 cups chicken broth
4 garlic cloves, pressed
2 cans (15-ounce) cannellini beans
1 package of fresh basil

Instructions
Remove casings from sausage. Cut in half lengthwise, then cut crosswise into 1/2-inch nuggets.

Place sausage into 4 quart (or 4 liter) casserole and cook over medium heat 5 minutes or until golden brown, stirring occasionally.

As sausage cooks, peel carrots.

Chop carrots and fennel; add to casserole and cook an additional 3-5 minutes, or until sausage is no longer pink and vegetables begin to brown.

Stir tomatoes, broth and garlic into sausage mixture.

Drain and rinse beans using small colander; add to casserole.

Simmer stew, uncovered, 10-12 minutes or until vegetables are tender.

As stew simmers, chop basil. Remove casserole from heat; stir in basil. Serve immediately.
Serves 6.