| 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.
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