Tuscan White Bean and Sausage Stew

• 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

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.

hot italian sausage, carrots, fresh fennel bulb, tomatoes, chicken broth, garlic, cannellini beans, fresh basil

Taken from www.food.com/recipe/tuscan-white-bean-and-sausage-stew-325852 (may not work)