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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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My husband and I host a soup luncheon at his office every Christmas. When trying out new recipes for it. I modified one to make this hearty stew. It combines my favorite sausage with fennel and garlic. Jeannette Jones of Muncie, Indiana Ingredients:
1/2 pound turkey italian sausage links, casings removed |
1 large onion, chopped |
2 garlic cloves, minced |
3/4 cup chopped carrots |
1 fennel bulb, chopped |
1/3 cup chopped celery |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
3 medium tomatoes, peeled, seeded and chopped |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1 cup uncooked small pasta shells |
1 can (15 ounces) navy beans, rinsed and drained |
1/2 cup shredded parmesan cheese |
Directions:
1. In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the carrots, fennel and celery; cook until vegetables are softened.
2. Stir in the broth to loosen any browned bits from pan. Add tomatoes, basil, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
3. Stir in pasta and beans. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Sprinkle with cheese. Yield: 6 servings.
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