Italian Sausage and Bean Stew

Italian Sausage and Bean Stew
Corn Bread

1 lb Italian sausage, bulk, not in casings. (If you buy it in casings, you’ll need to peel off the casings to fry up the sausage.
2 fresh carrots, chopped
1 small leek, chopped
1 can diced tomatoes (15 oz.)
2 cups of chicken broth
2 cloves of garlic, crushed
2 cans of cannelloni beans or navy beans
1 Tbsp fresh basil, chopped, or 2 Tbsp dried basil
1 tsp thyme
1 tsp salt
¼ tsp pepper

Preparation:

Mix the corn bread according to the package directions and bake in the oven.
Cook the sausage until browned and well done.
Add the carrots, garlic, and the leek to the pan, and cook until the vegetables begin to get brown.
Stir in the tomatoes, chicken broth, beans, and spices. Cook over medium low heat, just at a simmer for 20 minutes.
The stew should be ready just about the same time as the corn bread comes out of the oven.