Cannellini and Italian Sausage Stew |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is just pure delicious! What comes to mind is a big bowl of this and a loaf of crusty Italian bread! No more, no less! I like to make this for Monday Night Football,(when I make it in the late fall and winter), and invite 2 or 3 couples. Some bring bread, some bring dessert, but we all get full! This doubles and triples easily, and you can add your own touches to it. Ingredients:
1/2 lb italian sausage (or more) |
2 medium onions, coarsely chopped |
2 garlic cloves, minced |
1 (14 1/2 ounce) can italian plum tomatoes, undrained and chopped |
1 (15 1/2 ounce) can cannellini beans, drained and rinsed |
2/3 cup spaghetti sauce, of your choice |
1 tablespoon italian seasoning, chopped |
1 large green bell pepper, chopped |
1 medium zucchini, cut in 1/2-inch pieces |
1/4 teaspoon crushed red pepper flakes (to taste) |
grated parmesan cheese, for garnish |
Directions:
1. Cut the sausage into 3/4-inch pieces, remove casing.
2. Cook in large skillet over medium-low heat until lightly browned, about 4 minutes. Add onions and garlic to the skillet; cook until sausage is no longer pink, about 3 minutes. Drain skillet.
3. Add tomatoes, beans,spaghetti sauce, and herbs. Bring to a boil, reduce heat and simmer 15 minutes.
4. Meanwhile, core, seed, and remove ribs from the bell pepper; cut into 3/4 square inch squares or diamonds. Cut zucchini into 1/2-inch slices, then quarter the slices. Add sweet pepper, zucchini and hot pepper flakes; simmer about 5 minutes longer, or until vegetables are tender.
5. Serve with Parmesan.
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