Ingredient:
1 lb spicy bulk Italian sausage
1 tbsp vegetable oil
1 large yellow onion, chopped (about 2 cups)
2 medium carrots, peeled and chopped (about 1 cup)
2 celery stalks, chopped (about 1 cup)
1 cup cut (1-inch) green beans
1 medium zucchini, chopped (about 1 1/2 cups)
2 cloves garlic, finely chopped
2 tsp chopped fresh thyme leaves
1 can (14.5 oz) organic fire roasted diced tomatoes, undrained
6 cups chicken stock (from two 32-oz cartons)
1 can (15 oz) cannellini white kidney beans, drained, rinsed
1/2 cup chopped fresh basil leaves
1 cup finely shredded Parmesan cheese
Method:
Heat 5-quart Dutch oven over medium-high heat; add sausage. Cook 5 to 6 minutes, stirring to break up pieces, until no longer pink. Drain, and reserve.
Add oil to Dutch oven; heat over medium heat. Add onion, carrots, celery and green beans.
Cook 4 to 5 minutes, stirring occasionally, until vegetables are just crisp-tender. Stir in zucchini, garlic and thyme; cook about 1 minute or until garlic is fragrant.
Stir in tomatoes, stock, cannellini beans and sausage; heat to simmering. Cover; reduce heat to medium-low.
Simmer 18 to 20 minutes or until vegetables are tender but not soft. Stir in basil; serve with Parmesan cheese.
