3/4 lb hot Italian sausage links (I used turkey sausage to lighten it up)
2 medium carrots
1 bulb of fresh fennel (or onion)
1 (14.5 oz) can of Petite diced tomatoes, undrained (I also added some chopped fresh tomatoes because I had them on hand)
2 cups chicken broth
4 garlic cloves
2 (15 oz) cans of cannellini beans
1 pkg (18 g) fresh basil
Remove casing from sausage links and cut into 1/2 inch pieces. Place sausage into a 4 quart dutch oven or large pan; cook over medium heat for 5 min or until golden brown, stir occasionally. As sausage cooks, peel/chop carrots and fennel, add to pan and cook for 3-5 min or until sausage is no longer pink, and veggies begin to brown. Stir in tomatoes, broth, and garlic into sausage mixture. Drain and rinse beans, add to pan. Simmer stew, uncovered, 10-12 minutes or until veggies are tender. As stew simmers chop basil. Remove pan from heat; stir in basil. Enjoy with crusty bread
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