Tuscan White Bean & Sausage Stew

This is a modified recipe from the Pampered Chef 29 Minutes to Dinner cookbook. We really enjoyed it.

• Ready In: 35 mins
• Serves: 6
• Yields: 6 cups

Ingredients

• 1  lb  hot  Italian chicken sausage
• 1  tablespoon extra virgin olive oil
• 2  medium carrots, washed and coarsley chopped
• 1  medium onion, finely chopped
• 2  celery ribs, finely chopped
• 4  garlic cloves, minced
• 1  tablespoon tomato paste
• 1  cup arugula, well rinsed and coarsely chopped
• 1  teaspoon  dried Italian seasoning
• 1 (14 1/2ounce) can diced tomatoes with juice (with Italian seasonings)
• 2  cups  prepared chicken broth
• 2 (15 ounce) cans cannellini beans, drained and rinsed

Directions

1. Remove casings from sausage. Place in stockpot with olive oil and cook over medium heat until lightly browned, breaking sausage apart as it cooks.
2. Add carrots, onion, celery, garlic and Italian seasoning to pot, cooking 5-7 minutes or until vegetables start to brown.
3. Stir tomatoes, tomato paste, arugala, broth and beans into sausage/veggie mixture.
4. Simmer on medium-low heat 15 to 20 minutes or under vegetables are tender.
5. Serve with grated fresh parmesan cheese and warm bread.