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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"
RECIPE RATING:
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PREP TIME
10 Min
COOK TIME
35 Min
READY IN
45 Min
SERVINGS
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Servings
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METRIC
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
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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.
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REVIEWS
Reviewed on Jan. 4, 2007 by mustang mandie
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mustang mandie
Jan. 4, 2007
My husband and I absolutely LOVE this recipe. We did change the tomatoes, we used a 28 oz. can of petite diced tomatoes. It did take a little longer for us to cook, but we were using a lower heat setting. But otherwise, we stayed consistent with the recipe. It was so fabulous!
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My husband and I absolutely LOVE this recipe. We did change the tomatoes, we used a 28 oz. can...
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Reviewed on Nov. 6, 2006 by
JDVMD
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JDVMD
Nov. 6, 2006
As written, this was fine but with some changes it was much better. I added red wine, a can of beef broth as well as the can of chicken broth because I wanted more of a soup. Used fennel seed instead of a fennel bulb and used diced frozen onions and canned diced tomatoes as timesavers. Also, didn't have any navy beans so I just used a can of pinto.
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As written, this was fine but with some changes it was much better. I added red wine, a can of...
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