ITALIAN SAUAGE STEW

1  lb.		BULK ITALIAN SAUAGE
1		LARGE ONION
3/4		MEDIUM CARROT
2		RIBS CELERies
1/2  cup		RED WINE
56  ounces		LOW SODIUM BEEF BROTH
28  ounces		DICED TOMATOES
15  ounces		RED KIDNEY BEANS
1-1/2  cups		YELOOW SQUASH
3  ounces		ROASTED RED PEPPER
5		LARGE GARLIC CLOVEs
2  tablespoons		DRIED OREGANO
2  tablespoons		FENNEL SEEDS
2		FRESH BASILs
1/2  teaspoon		PEPPER
8  ounces		BROWN RICE PASTA
1/2  cup		Kraft Shredded Parmesan Cheese

Tip: For nutritional information on all the ingredients in ITALIAN SAUAGE STEW just click on each ingredient name. Then adjust the serving size for any ITALIAN SAUAGE STEW ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

COOK SAUAGE IN LARGE SKILLET OVER MEDIUM HIGH HEAT 5-8 MINUTES OR UNTIL BROWNED. REMOVE SAUAGE.
ADD ONIONS, CARROTS AND CELERY TO THE SKILLET; REDUCE HEAT TO LOW. COOK 5 MINUTES OR UNTIL TRANSLUCENT, STIRRING OCCASIONALY. ADD WINE. INCREASE HEAT TO MEDIUM HIGH; BRING TO A BOIL. ADD SAUAGE AND ALL REMAINING INGREDIENTS EXCEPT PASTA AND CHEESE. rEDUCE HEAT TO MEDIUM LOW; SIMMER 20 - 30 MINUTES.
ADD PASTA; COOK 10 - 12 MINUTES LONGER. SERVE SPRINKLED WITH CHEESE.