Italian Sausage Stew

• 1 lb Italian sausage, thickly sliced
• 2 tablespoons olive oil
• 1 cup diced onion
• 1 garlic clove, minced
• 1 cup sliced carrot
• 1 teaspoon dried basil
• 2 zucchini, diced
• 1 (14 1/2 ounce) can chopped tomatoes
• 1 (14 ounce) can beef broth
• 2 cups finely shredded cabbage
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 (15 ounce) can great northern beans
• 1 cup small shell pasta (or other such as Salad-Roni)

1. In a deep saucepan, saute sausage in oil until browned; add onion, garlic, carrots and basil; cook, stirring frequently, 5 minutes; stir in zucchini, tomatoes, beef broth, cabbage, salt and pepper.
2. Bring stew to a boil; reduce heat and simmer, covered, for 30 minutes.
3. Add beans and pasta; cook an additional 15 minutes or until pasta is tender; add some water or more broth at this time, if necessary, to keep the stew from drying out.

italian sausage, olive oil, onion, garlic, carrot, basil, zucchini, tomatoes, beef broth, cabbage, salt, pepper, great northern beans, shell pasta

Taken from www.food.com/recipe/italian-sausage-stew-166061 (may not work)