Italian Sausage & Noodle Stew

• 1 lb bulk Italian sausage
• 2 (14 1/2 ounce) cans Italian-style diced tomatoes
• 2 (14 1/2 ounce) cans reduced-sodium beef broth
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 12 cups water
• 2 tablespoons tomato paste
• 12 teaspoon dried rosemary, crushed
• 12 teaspoon garlic salt
• 1 (16 ounce) bagfrozen Italian vegetables
• 1 (12 ounce) bag egg noodles, cooked according to package directions
• parmesan cheese, shredded

1. In a Dutch over, cook sausage over medium heat until no longer pink.
2. Add tomatoes, beef broth, beans, water, tomato paste, rosermary and garlic salt.
3. Bring to a boil, reduce heat and cook 15 minutes.
4. Add frozen vegetables, cook according to package directions or until tender.
5. Add noodles and cook until heated through.
6. Serve in soup bowls topped with Parmesan cheese.

italian sausage, italianstyle, beef broth, red kidney beans, water, tomato paste, rosemary, garlic salt, italian vegetables, egg noodles, parmesan cheese

Taken from www.food.com/recipe/italian-sausage-noodle-stew-41276 (may not work)