Ingredients
1/2 pound bulk Italian sausage2 garlic cloves, minced1 can (14-1/2 ounces) Italian diced tomatoes, undrained4 small red potatoes, quartered1/4 cup sliced fresh carrots1 tablespoon minced fresh basil1/2 cup sliced zucchini1 can (14-1/2 ounces) reduced-sodium beef broth1 tablespoon cornstarch1/4 cup shredded Parmesan cheese, optional
Preparation
In a large saucepan, cook sausage over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain.
Add tomatoes, potatoes, carrots and basil to sausage mixture. Bring to a boil. Reduce heat; add zucchini. Cover and simmer 10 minutes.
Combine broth and cornstarch until smooth; stir into stew. Simmer until vegetables are tender and stew is thickened, 5-10 minutes more. Sprinkle with cheese if desired.
