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Italian Stew Recipe

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"To create this tasty chili-like stew, I started with a pound of Italian sausage and just kept adding different ingredients that appealed to me," says Joann Schultz of Stevens Point, Wisconsin. "Everyone who tries it enjoys it."

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Italian Stew Recipe

Prep: 20 min. Cook: 40 min.

Yield: 6 Servings

20 40 60

Ingredients

1 pound bulk Johnsonville® Ground Sausage
1 medium onion, chopped
1/2 cup chopped celery
2 medium carrots, sliced 1/8 inch thick
1/4 to 1/2 teaspoon Italian seasoning
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups water
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (10-3/4 ounces) condensed tomato soup, undiluted
3/4 cup uncooked instant rice

Directions

In a skillet, cook the sausage until no longer pink; drain. Add onion, celery, carrots, Italian seasoning, basil, salt and pepper. Cook and stir over medium heat for 5 minutes or until the vegetables are crisp-tender. Stir in the water, tomatoes and soup; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice; cover and cook for 10 minutes or until tender. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 239 calories, 10 g fat (4 g saturated fat), 30 mg cholesterol, 999 mg sodium, 27 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Italian Stew in Quick Cooking September/October 1999, p22

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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