Name: Italian Bean and Sausage Stew
Ingredients: 1 lb Italian sausage; 2 md Onions; cut into 3/4-inch pieces; 1 Clove garlic; minced; 1 cn (28-oz) Italian Plum tomatoes; undrained; cut into bite-size pieces; 1 cn (16-oz) kidney beans; rinsed and drained; 2/3 c Picante sauce; 1/2 ts Basil leaves; crushed; 1/2 ts Oregano leaves; crushed; 1 lg Green pepper; cut into 3/4-inch pieces; 1 md Zucchini; sliced 1/2 inch thick; slices halved or quartered as desired; 1 tb Cornstarch dissolved in; 1 tb Water; 2 tb Grated Parmesan cheese (optional)

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Italian	Soup	6	Servings

INGREDIENTS

1	lb	Italian sausage
2	md	Onions; cut into 3/4-inch pieces
1		Clove garlic; minced
1	cn	(28-oz) Italian Plum tomatoes; undrained; cut into bite-size pieces
1	cn	(16-oz) kidney beans; rinsed and drained
2/3	c	Picante sauce
1/2	ts	Basil leaves; crushed
1/2	ts	Oregano leaves; crushed
1	lg	Green pepper; cut into 3/4-inch pieces
1	md	Zucchini; sliced 1/2 inch thick; slices halved or quartered as desired
1	tb	Cornstarch dissolved in
1	tb	Water
2	tb	Grated Parmesan cheese (optional)

INSTRUCTIONS

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, about
8-1/2    cups stew.
FROM ARKANSAS NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Our God is an *_AWESOME_* God!”