Ingredients
1/2 pound turkey Italian sausage links, casings removed1 large onion, chopped2 garlic cloves, minced3/4 cup chopped carrots1 fennel bulb, chopped1/3 cup chopped celery1 can (14-1/2 ounces) reduced-sodium chicken broth3 medium tomatoes, peeled, seeded and chopped1 teaspoon dried basil1 teaspoon dried oregano1/4 teaspoon salt1 cup uncooked small pasta shells1 can (15 ounces) navy beans, rinsed and drained1/2 cup shredded Parmesan cheese
Preparation
In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the carrots, fennel and celery; cook until vegetables are softened.
Stir in the broth to loosen any browned bits from pan. Add tomatoes, basil, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
Stir in pasta and beans. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Sprinkle with cheese.
