Spicy Italian Sausage and Vegetable Stew

This is another one of the Lolly creations that evolved as I cooked. I kept digging through pantry, freezer and fridge and before I knew it, I had a big Dutch oven full of goodness simmering on the stove. If you prefer to let it cook in the crock pot on low....just brown the sausage first and then add ingredients to the crock pot. I hope when you get to the rind end of your Parmesan cheese, you put it in a ziplock bag in the freezer. It's a great addition to put in the soup and let it simmer to add a great layer of flavor.

1 lb. hot or spicy Italian sausage

1 medium yellow onion, chopped

1 medium green bell pepper, chopped

1 T. chopped garlic

6 cups chicken stock

1 cup of small white beans, soaked for a few hours and drained OR 1 (15 oz.) can of cannellini beans

1/2 cup chopped sun dried tomatoes

2 T. tomato paste

2 carrots, chopped

Green beans, sliced in 1/2" pieces to equal 1/2 cup

1/2 small head, Savoy cabbage, cored and thinly sliced

In a 5 quart Dutch oven or soup pot, over medium high heat, add sausage and cook until browned. Drain fat and add onion and bell pepper. Stirring frequently, let the vegetables cook until softened, 5 - 7 minutes. Add garlic, chicken stock, beans, tomatoes, tomato paste, carrots and green beans. Bring to a boil and then lower heat to a simmer. Add cabbage a handful at a time.  

Let simmer for a few hours until the vegetables are soft and the stew has thickened. Serve with toasted bread and top with grated Parmesan cheese.