White Bean Stew

From Rachael Ray Magazine
Ingredients

1/2 pound baby potatoes, halved
1 tablespoon extra-virgin olive oil
1/2 pound pork sausage links, cut into 1/2-inch rounds (I used turkey sausage0
Two 15-ounce cans cannellini beans, rinsed (I used Nacy Beans)
3 cups Meat Sauce (recipe in post below0
2 cups chicken broth
4 teaspoons herbes de Provence
Salt and pepper



1. Place the potatoes in a large, heavy pot and fill with enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer for 15 minutes; drain in a colander.
2. Using the same pot, heat the olive oil over medium heat. Add the sausage and cook, stirring, just until no longer pink, about 8 minutes. Stir in the beans, meat sauce, cooked potatoes, chicken broth and herbes de Provence; season with salt and pepper. Bring to a simmer and cook until slightly thickened, about 20 minutes.