Italian Sausage Stew ~ adapted from Cooking Light

12 oz Italian sausage, sweet or mild
2 medium green bell peppers, chopped
1/2 one medium white onion, quartered
2 cloves garlic, minced
1 ~15 oz can cannellini beans, rinsed and drained
1 ~15 oz can stewed tomatoes
2 T tomato paste
1 t dried oregano
1 t dried basil
1/4 t dried parsley
olive oil
salt and pepper, to taste

Heat large saucepan over medium heat and add enough olive oil to coat pan. Add green peppers and onion, saute 5 minutes. Cover saucepan, reduce heat and cook until soft. Add minced garlic and saute until garlic is fragrant.

Remove sausage casing and add to saucepan. Crumble and cook until no longer pink. Add beans, tomatoes and spices and stir to combine. Reduce heat to medium-low, cover and cook 5 to 10 minutes. Garnish with freshly grated Parmesan cheese and crostini. Serves 4.

Chef's Note: Technically, this isn't a proper "stew" because there's no long cooking or stewing time. But the addition of stewed tomatoes gives the taste of a long cooked dish which gives the recipe a nod to being a stew.