Italian Bean And Sausage Stew

• 1 lb. Italian bulk sausage
• 2 medium onions, cut into 3/4-inch pieces
• 1 clove garlic, minced
• 28 oz. can Italian plum tomatoes (undrained), cut into bite size pieces
• 16 oz. can kidney beans, drained and rinsed
• 2/3 c. picante sauce
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1 large green pepper, cut into 3/4-inch pieces
• 1 medium zucchini, sliced 1/2-inch thick
• 1 Tbsp. cornstarch, dissolved in 1 Tbsp. water
• 2 Tbsp. grated Parmesan cheese

1. Cook sausage in 12-inch skillet over medium heat until lightly browned, about 4 minutes.
2. Add onions and garlic; cook until sausage is no longer pink.
3. Pour off fat.
4. Add tomatoes, beans, picante sauce, basil and oregano.
5. Bring to a boil.
6. Reduce heat and simmer 15 minutes.
7. Add green pepper, zucchini and cornstarch mixture; continue to simmer 5 minutes or until vegetables are tender and sauce is thickened.
8. Sprinkle with cheese and serve with additional picante sauce.
9. Makes about eight 1/2 cups.

italian bulk sausage, onions, clove garlic, italian plum tomatoes, kidney beans, picante sauce, basil, oregano, green pepper, zucchini, cornstarch, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=653399 (may not work)