We’ve been buried under snow for what seems like forever! It’s been the perfect weather for making soups, chili and stews…oh and lots of baking.
1/2 lb italian turkey sausage, casing removed
1 medium zucchini, sliced
1 cup sliced mushrooms
1 can (14.5 oz) diced tomatoes
1 cup water
1 cup reduced-sodium chicken broth
1 tsp dried basil
1/4 tsp black pepper
In a large saucepan, cook the sausage, zucchini, mushrooms and onions over medium heat until the meat is no longer pink; drain. Add the tomatoes, water, broth, basil and pepper. Bring to a boil.
Reduce heat and simmer uncovered for 15 minutes. Sprinkle with fresh basil and red pepper flakes if desired.
Recipe from February/March 2010 Taste of Home Healthy Cooking Magazine