Italian Sausage Stew

Here's your answer to what's for dinner on those cold winter nights. Our Test Kitchen created this savory, chunky stew that will warm you head to toe!

INGREDIENTS

1/2 pound bulk Italian sausage

2 garlic cloves, minced

1 tablespoon cornstarch

1 can (14-1/2 ounces) beef broth

1 can (14-1/2 ounces) Italian diced tomatoes

4 small red potatoes, quartered

1/4 cup sliced fresh carrots

1 tablespoon minced fresh basil

1/2 cup sliced zucchini

1/4 cup shredded Parmesan cheese, optional


	SERVINGS	4

	CATEGORY	Lower Fat

	METHOD	Stovetop - One-Dish

	PREP	15 min.

	COOK	30 min.

	TOTAL	45 min.

DIRECTIONS

In a large saucepan, cook sausage and garlic over medium heat until meat is no longer pink; drain. Combine cornstarch and broth until smooth; stir into sausage mixture. Add the tomatoes, potatoes, carrots and basil. Bring to a boil. Reduce heat; add zucchini.
Cover and simmer for about 15 minutes or until vegetables are tender. Sprinkle with Parmesan cheese if desired. Yield: 5 cups.

NUTRITIONAL INFO

Nutrition Facts: 1-1/4 cups (prepared with reduced-sodium broth) equals 187 calories, 8 g fat (3 g saturated fat), 25 mg cholesterol, 868 mg sodium, 20 g carbohydrate, 2 g fiber, 9 g protein.


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