White Beans and Sausage Stew

What you’ll need:

1 package of al fresco Sundried Tomato Chicken Sausage

1 onion diced

3-4 cloves of garlic minced

2 cups crushed tomatoes

2 cups navy beans

2 cups shell pasta

2 cups of broth

2 cups water

3 tbsp of olive oil

1 tbsp of salt

¼ tsp black pepper

1 tsp dried oregano

Pinch of chili flakes

Fresh parsley chopped

Parmesan cheese for serving

Directions:

• In a large pot add olive oil and sliced Sundried Tomato Chicken Sausage
• Sauté sliced sausages for a few minutes. Remove sausages from the pot.
• Add onion and garlic and keep stirring for a few minutes.
• Season with salt, black pepper, dried oregano, and a pinch of chili flakes
• Add crushed tomatoes, navy beans, and pasta onto the pan.
• Bring back the sausages.
• Cover with broth and water. Let it cook for 15 minutes or until pasta is fully cooked.
• Serve with fresh chopped parsley and parmesan cheese.
• Enjoy!