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Categories:
hot Italian sausage carrots fresh fennel bulb tomatoes chicken broth garlic cannellini beans fresh basil
Viewed: 53 - Published at: 8 years agoIngredients
- 34 lb hot Italian sausage
- 2 medium carrots
- 1 medium fresh fennel bulb
- 1 (14 1/2 ounce) canpetite diced tomatoes, undrained
- 2 cups chicken broth
- 4 garlic cloves, pressed
- 2 (15 ounce) cans cannellini beans
- 1 (18 g) package fresh basil
Method
- Remove sausage from casings and cut in half lengthwise, then crosswise into 1/2 inch nuggets.
- Place sausage in a large pot and cook over medium heat for 5 minutes or until golden brown, stirring occasionally.
- As sausage cooks, peel carrots.
- Chop carrots and fennel; add to pot and cook an additional 3-5 minutes or until sausage is cooked through and vegetables begin to brown.
- Stir in tomatoes, broth and garlic into sausage mixture.
- Drain and rinse beans; add to pot.
- Simmer stew, uncovered, 10-12 minutes or until vegetables are tender.
- As stew simmers, chop basil.
- Remove pot from heat and stir in basil.
