Ingredients
4 Italian turkey sausage links, casings removed1 large onion, chopped1 cup chopped fennel bulb1 cup chopped peeled celery root or turnip1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained3 cups water4 bay leaves1 tablespoon reduced-sodium beef base2 teaspoons Italian seasoning1/2 teaspoon pepper2 cans (15 ounces each) cannellini beans, rinsed and drainedShaved Parmesan cheese, optional
Preparation
In a Dutch oven, cook sausage, onion, fennel and celery root over medium heat 4-5 minutes or until sausage is no longer pink, breaking into crumbles; drain. Stir in tomatoes, water, bay leaves, beef base, Italian seasoning and pepper.
Bring to a boil. Reduce heat; simmer, covered, 20 minutes or until vegetables are tender. Stir in beans; heat through. Remove bay leaves. If desired, top servings with cheese.
