This recipe is from my great-grandmother, though I've added a few ingredients to make it my own. Serve it with a side salad and some artisan bread for a wonderful, hearty family dinner. —Terrel Porter-Smith, Los Osos, California

Ingredients

• 4 italian turkey sausage links, casings removed
• 1 large onion, chopped
• 1 cup chopped fennel bulb
• 1 cup chopped peeled celery root or turnip
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
• 3 cups water
• 4 bay leaves
• 1 tablespoon reduced-sodium beef base
• 2 teaspoons italian seasoning
• 1/2 teaspoon pepper
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• shaved parmesan cheese, optional

Directions

1. In a Dutch oven, cook sausage, onion, fennel and celery root over medium heat 4-5 minutes or until sausage is no longer pink, breaking into crumbles; drain. Stir in tomatoes, water, bay leaves, beef base, Italian seasoning and pepper.
2. Bring to a boil. Reduce heat; simmer, covered, 20 minutes or until vegetables are tender. Stir in beans; heat through. Remove bay leaves. If desired, top servings with cheese.