Italian Bean and Sausage Stew

Photo: flickr user moria

Ingredients

1 pound Italian sausage

2 mediums Onions, cut into ¾-inch pieces

1 Clove garlic, minced

1 can (28-oz) Italian Plum tomatoes, undrained, cut into bite-size pieces

1 can (16-oz) kidney beans, rinsed and drained

2/3 cup Picante sauce

1/2 teaspoon Basil leaves, crushed

1/2 teaspoon Oregano leaves, crushed

1 lrg Green pepper, cut into 3/4-inch pieces

1 medium Zucchini, sliced ½ inch thick, slices halved or quartered as desired

1 tablespoon Cornstarch dissolved in

1 tablespoon Water

2 tablespoons Grated Parmesan cheese (optional)

Preparation

Cut sausage into 3/4-inch pieces; remove casing. Cook in 12-inch skillet over medium-low heat until lightly browned, about 4 minutes. Add onions and garlic to skillet; cook until sausage is no longer pink, about 3 minutes; pour off drippings. Add tomatoes, beans, picante sauce, basil and oregano.

Bring to a boil; reduce heat and simmer 15 minutes. Add green pepper, zucchini and cornstarch mixture; continue to simmer 5 minutes or until vegetables are tender and sauce is thickened. Sprinkle with cheese,if desired, and serve with additional picante sauce.

Makes 6 servings, about8-1/2 cups stew.