Tuscan White Bean and Sausage Stew

3/4 lb (350 g) hot Italian Sausage links
2 medium carrots
1 medium bulb fresh fennel (I used an onion)
1 can (14.5 oz) petite diced tomatoes, undrained
2 cup chicken broth
4 garlic cloves, pressed
2 cans (15 oz) cannellini beans
1 pkg (18 g) fresh basil (I used dried basil)


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

2. Place sausage into pot and cook over medium heat 5 minutes or until golden brown, stirring occasionally.

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

4. Stir tomatoes, broth, and garlic into sausage mixture. drain and rinse beans, add to sausage mix.

5. Simmer stew, uncovered, 10-12 minutes or until vegetables are tender. As stew simmers, chop basil. Remove stew from heat; stir in basil. Serve immediately.

Yield: 6 servings