Tomato Sausage Stew

By Totlxtc

Ingredients

• 1/2 * 1/2 pound turkey Italian sausage links, casings removed
• 1 * 1 large onion, chopped
• 2 * 2 garlic cloves, minced
• 3/4 * 3/4 cup chopped carrots
• 1 * 1 fennel bulb, chopped
• 1/3 * 1/3 cup chopped celery
• 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 3 * 3 medium tomatoes, peeled, seeded and chopped
• 1 * 1 teaspoon dried basil
• 1 * 1 teaspoon dried oregano
• 1/4 * 1/4 teaspoon salt
• 1 * 1 cup uncooked small pasta shells
• 1 * 1 can (15 ounces) navy beans, rinsed and drained
• 1/2 * 1/2 cup shredded Parmesan cheese

Preparation

Step 1

* In a Dutch oven, cook the sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add the carrots, fennel and celery; cook until vegetables are softened. 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.
* 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 Parmesan cheese. Yield: 6 servings.


Nutritional Analysis: One serving (1-1/2 cups) equals 247 calories, 6 g fat (2 g saturated fat), 24 mg cholesterol, 900 mg sodium, 36 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.