Tomato Sausage Stew

1. 1

   In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the carrots, fennel and celery; cook until vegetables are softened.

2. 2

   Stir in the broth to loosen any browned bits from pan. Add tomatoes, basil, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.

3. 3

   Stir in pasta and beans. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Sprinkle with cheese.

* Per serving · 4 servings · Values may vary.

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