3/4 pounds hot sausage
2 medium carrots, chopped
1 medium onion, diced
1 can petite diced tomatoes, undrained
3 cups chicken broth
4 garlic cloves, pressed
2 cans (15 oz each) cannellini beans
Fresh basil, if desired
1. Cut sausage into nuggets and brown over medium heat for 5-ish minutes.
2. Add carrots and onions and continue cooking 3-5 minutes or until sausage is no longer pink.
3. Stir tomatoes, broth and garlic into sausage mixture. Drain and rinse beans; add to mixture.
4. Simmer stew, uncovered, for 10-12 minutes or until veggies are tender.
5. Top with basil, if desired, and serve hot.
Notes: This makes 4-6 servings and is delightful on a cold day! Both Sean and I find it hearty enough to stand on its own as a meal. For the hot sausage you can use Italian links or a tube of the hot breakfast sausage stuff (stuff is it's technical name). Just make sure to remove any casings.
Recipe Origination: Pampered Chef "29 Minutes to Dinner" with some tweaks
