Tomato Sausage Stew

SUBMITTED BY: Jeanette Jones

"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"

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PREP TIME	10 Min
COOK TIME	35 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/2 pound turkey Italian sausage links, casings removed
1 large onion, chopped
2 garlic cloves, minced
3/4 cup chopped carrots
1 bulb fennel, chopped
1/3 cup chopped celery
1 (14.5 ounce) can 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 small uncooked seashell pasta
1 (15 ounce) can navy beans, rinsed and drained
1/2 cup shredded Parmesan cheese

DIRECTIONS

In a Dutch oven, cook the sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add the carrots, fennel and celery; cook until vegetables are softened. 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.
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 Parmesan cheese.

FOOTNOTE

Nutritional Analysis: One serving (1-1/2 cups) equals 247 calories, 6 g fat (2 g saturated fat), 24 mg cholesterol, 900 mg sodium, 36 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.