Tuscan Sausage and Vegetable Stew # Ragu

1. 1

   1.

2. 2

   Cut sausage into small pieces.

3. 3

   Peel and chop onion and bell peppers into cubes.

4. 4

   Peel and grate carrots through a grater.

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   2.

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   Heat one table spoon of olive oil in a Dutch oven or large pot over medium high heat.

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   Cook sausage until browned, for about 5-7 minutes, add onions and peppers and stir.

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   Add grated carrots.

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   Cook for 2-3 minutes, then add garlic cloves and spices and cook for one minute.

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    Add 1 cup Ragu chunky pasta sauce and 5 cups of water and bring to boil.

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    Turn down the heat on low.

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    3.

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    Peel and chop potatoes into cubes.

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    Add them to the pot.

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    Cover the lid, bring to boil and cook for 5 minutes.

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    Add pasta and cook for 5 minutes.

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    4.

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    Cut cauliflower into florets and add them to the pot along with kale leaves.

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    Cook for 10 more minutes until cauliflower is tender.

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    Add cooked garbanzo beans to the pot and stir everything together.

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    Mix together one table spoon flour with 1 table spoon of water and add it to the pot as a thickener, cook for one more minute.

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    5.

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    To make herbed butter: mix together soft butter with finely minced herbs.

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    To serve, put a dollop of butter over the bowl of soup with sprinkles of Parmesan cheese.

* Per serving · 4 servings · Values may vary.