Tuscan White Bean and Sausage Stew

Ingredients

• 3/4 lb hot Italian sausage
• 2 medium carrots
• 1 medium fresh fennel bulb
• 1 (14 1/2 ounce) can petite diced tomatoes, undrained
• 2 cups chicken broth
• 4 garlic cloves, pressed
• 2 (15 ounce) cans cannellini beans
• 1 (18 g) package fresh basil

Directions

1. 1

   Remove sausage from casings and cut in half lengthwise, then crosswise into 1/2 inch nuggets.

2. 2

   Place sausage in a large pot and cook over medium heat for 5 minutes or until golden brown, stirring occasionally.

3. 3

   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.

4. 4

   Stir in tomatoes, broth and garlic into sausage mixture. Drain and rinse beans; add to pot.

5. 5

   Simmer stew, uncovered, 10-12 minutes or until vegetables are tender. As stew simmers, chop basil. Remove pot from heat and stir in basil.