What follows is my version of which my husband ate 3 helpings.
Sausage, Vegetable, and Pasta Stew
1 quart jar of tomatoes pureed with dried kale
about 2 cups of potato, cubed
2 ribs of bok choy, chopped
1 dozen mushrooms, sliced not too thinly
6 cups of chicken stock
2 to 3 chopped carrots
1 chopped yellow pepper
1 lb. of loose sausage
2 cups of pasta
Break the loose sausage into chunks if needed, and saute it in a heavy-bottomed pot. Remove from the pot.
Saute the carrot, bok choy, mushroom, and yellow pepper with olive oil.
Add 6 cups of chicken stock, and stir to remove the sausage bits from the bottom of the pot. Then add the potatoes, seasonings, sausage, and pureed tomato. Cook until the potatoes are almost done, and add the pasta. Check the seasonings, and cook until the pasta is done.
I went with the veggie in the pantry and fridge that needed to be used up. No one actually noticed the bok choy. The dried kale was an attempt to get some green stuff into my stew without it being noticeable. If you don’t have dried kale, then fresh kale or spinach would work just as well.
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