Tuscan White Bean and Sausage Stew

• 3/4 lb (350 g) hot italian sausage links
• 2 medium carrots
• 1 can (14.5 oz) Italian seasoned diced tomatoes, undrained (if you can only find plain diced tomatoes add 4 garlic cloves and 1 pkg (18 g) fresh basil)
• 2 cups (500 mL) chicken broth
• 2 cans (15 oz each) cannellini beans

*optional: 1 medium bulb of fresh fennel (we are not fennel fans so we don't add it. You can also substitute an onion)


1. Remove casings from sausage. Cut in half lengthwise, then cut crosswise into 1/2-in nuggets (this gives it a more finished look, but if you prefer to just cook and cut, you can do that also)

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

3. As sausage cooks, peel carrots. Chop carrots (*and fennel or onion), then add to the pot to cook for 3-5 minutes.

4. Stir tomatoes and broth into sausage mixture. Drain and rinse beans, add to pot. (you may also add additional garlic here if you choose.)

5. Simmer stew, uncovered, 10-12 minutes or until vegetables are tender, then Serve nice and warm!

Yield: 6 servings