Sausage and Bean Stew

INGREDIENTS

• 1 pound of hot or mild Italian sausage

• 2 Tbls of extra virgin olive oil

• 1 medium yellow onion, sliced

• 1 green bell pepper, diced

• 2 carrot, peeled and diced

• 2 stalks of celery

• 1 medium zucchini, diced

• 2 cloves of garlic, chopped

• 1 8oz can of tomato paste

• 1/2 cup of red wine.

• 2 15oz can of diced tomatoes

• 2 15oz cans of cannelloni beans, drained and rinsed

• 1 cup of beef broth

• 1 tsp of fresh rosemary

• 6 fresh basil leafs, chopped

• 1 tsp of dried oregano

• 1/2 tsp of salt

• 1 tsp of fresh grated black pepper

• 1/4 cup of fresh flat leaf Italian parsley

  PREPARATION

• In a large frying pan cook the sausage until they are browned on all sides.

• Remove the sausage and drain on a paper towel.

• Heat the olive oil in a large pot.

• Sauté the onions, bell pepper, carrot, celery, zucchini and garlic until slightly tender. Around 2 to 3 minutes.

• Stir in the tomato paste and cook for another 2 minutes.

• Add the wine, tomatoes, cannelloni beans and beef broth.

• Season with rosemary, basil, oregano, salt and pepper.

• Turn the heat up and bring the mixture to a boil.

• Cut the sausage into 1 to 2 inch pieces and add to the bean mixture.

• Lower the heat, over and simmer for 1 hour.

• Serve and garnish with parsley.

Serves 4 to 6 people