Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Italian sausage; or more |
| 2 mediums | Onions; coarsely chopped |
| 2 \N | Cloves garlic; minced |
| 14½ ounce | Italian plum tomatoes; Canned, undrained; Chopped |
| 15 ounces | Cannellini beans; canned, Drained and rinsed |
| ⅔ cup | Spaghetti sauce |
| 1 tablespoon | Italian seasoning |
| 1 large | Green bell pepper |
| 1 medium | Zucchini; cut in 1/2\" Pieces |
| ¼ teaspoon | Red pepper flakes |
| \N \N | Grated parmesan cheese; to Taste |
Cut the sausage into ¾-inch pieces; remove casing. Cook in large skillet over medium-low heat until lightly browned, about 4 mins. Add onions and garlic to the skillet; cook until sausage is no longer pink; about 3 mins. Drain skillet.
Add tomatoes, beans, spaghetti sauce and herbs. Bring to boil, reduce heat and simmer 15 mins. Meanwhile, core, seed, and remove ribs from the bell pepper; cut into ¾-inch squares or diamonds. Cut zucchini into ½-inch slices, then quarter the slices. Add sweet pepper, zucchini and hot pepper; simmer about 5 mins. longer or until vegetables are tender. Serve with Parmesan.
Date: Sat, 29 Jun 1996 11:58:41 -0700 (PDT) From: PatH <phannema@...>
Recipe By: Dottie Griffith, Gourmet Grains, Beans & Rice MC-Recipe Digest V1 #133
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .