Italian Bean And Sausage Stew - cooking recipe

Ingredients

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

Preparation

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