Ingredients
-
1 tablespoon extra virgin olive oil
-
1 large onion
-
1 cup zucchini, sliced quartered lengthwise
-
1 cup yellow squash, sliced quartered lengthwise
-
1 small eggplant, 1-inch cubed
-
1 red bell pepper, 1-inch pieces
-
2 (14 1/2 ounce) cans chicken broth
-
2 (14 1/2 ounce) cans stewed tomatoes
-
salt, pepper to taste
-
1 tablespoon fresh basil
-
1 lb mild Italian sausage
-
1 cup portabella mushroom
Instructions
- Heat olive oil in large pot, and saute onion.
- Remove casings from Italian sausage and cut up into 1 inch pieces, add to pan.
- Cook sausage until brown about 10 minutes, remove from pan and drain half the fat.
- Add the zucchini, squash, eggplant, red pepper, mushrooms and salt and pepper. Cook until tender, about 5 minutes.
- Add the chicken broth, stewed tomatoes, and sausage to the pot, and bring to a boil.
- Reduce heat to medium/low - low to a simmer for 20-25 minutes until vegetables are tender and sausage is cooked through.
- Stir in fresh basil in last 5 minutes.
- You can reduce the fat and calories by using a turkey based sausage, or make this a vegetarian dish by using a soy/tofu sausage or even garbanzo beans.