Sausage, Zucchini, Potato Stew
Instructions
In a Dutch oven or soup pot, brown the sausage and onion in the olive oil, over medium-heat. Add the zucchini, potatoes, broth, bay leaf, thyme, and a big pinch of salt. Add enough water to just cover.
Note: I didn't use garlic in this recipe since the sausage I used was quite garlicky. If you'd like, you can add a few minced cloves just before the onions are soft.
Bring to a simmer over high-heat. Reduce to low, and simmer, stirring occasionally, until the vegetables are tender and the stew has thickened slightly. Adjust with water or broth as the stew cooks if it is getting to dry. Use a spoon to skim any excess fat that pools on the surface.
Taste and adjust seasoning with salt and freshly ground black pepper. Turn off heat and stir in the cherry tomatoes and chives, or other fresh herbs. Serve hot with crusty bread.
