Tuscan White Bean and Sausage Stew

Ingredients

• 34 lb hot Italian sausage
• 2 medium carrots
• 1 medium fresh fennel bulb
• 1 (14 1/2 ounce) canpetite diced tomatoes
• undrained
• 2 cups chicken broth
• 4 garlic cloves
• pressed
• 2 (15 ounce) cans cannellini beans
• 1 (18 g) package fresh basil

Instructions

1. Remove sausage from casings and cut in half lengthwise, then crosswise into 1/2 inch nuggets.
2. Place sausage in a large pot and cook over medium heat for 5 minutes or until golden brown, stirring occasionally.
3. As sausage cooks, peel carrots.
4. Chop carrots and fennel; add to pot and cook an additional 3-5 minutes or until sausage is cooked through and vegetables begin to brown.
5. Stir in tomatoes, broth and garlic into sausage mixture.
6. Drain and rinse beans; add to pot.
7. Simmer stew, uncovered, 10-12 minutes or until vegetables are tender.
8. As stew simmers, chop basil.
9. Remove pot from heat and stir in basil.