Cooking . . . It's a Family Thing!

2 cups Broccoli Tops

1 T Extra Virgin Olive Oil

1 cup Chopped Onion

1 clove Garlic, Minced

10 whole Mushrooms, Sliced

1 t Corn Starch

1/4 cups Vegetable Broth

1/2 cups White Wine or Chicken Broth

2 cups Cooked Cannellini Beans (I used canned)

2 Turkey Sausages, sliced & browned (use Kielbasa, Polish, whatever you like)

1 sprig Fresh Basil, chopped

Steam broccoli tops for 3-4 minutes and then turn off the heat and remove the lid (this prevents the broccoli from continuing to cook)

Put the olive oil in a saute pan over medium low heat. Add the chopped onion and minced garlic and saute, stirring often, for about 4 minutes. Turn the heat up to medium and add the mushrooms. Cook this mixture until the mushrooms are browned, stirring often. Add the corn starch to the broth and stir until dissolved. Pour the wine (or chicken broth) over the mushroom mixture and then pour the broth over them. Let this cook for a few minutes to thicken up. Add the cooked beans, steamed broccoli and the sausages and stir. Cook for a few more minutes, or until everything is warmed through. Garnish with chopped basil.

I heated the canned beans and then drained the liquid which I reserved. Once I had everything mixed together I added back in as much of the reserved liquid from the beans as I wanted. I also added a little crushed red pepper flakes (cause I like a little heat)!

This is really, really good and Richard ate 2 bowls full so he must have enjoyed it also. Can't wait to try it leftover for tomorrow's lunch, yum!