sausage stew

17 sweet italian sausages, the dog gets number 18. i like to make meatballs out of most of them and look for the ones with fennel if you like fennel. fry and grill at about 400 dome and when they start to brown toss in the onions garlic and carrots and cook til the onion softens, i like the onions dices fairly small almost minced for this type of soup because its all about sausage. then add the tomatoes, should be about (2) 28 oz cans, i only had 1 and stewed are fine instead of peeled, less work and add the beef broth (low sodium). simmer til the carrots soften then add chunks of zuccinni and rinsed great northern beans and cook til they soften. when everything is cooked take it off the egg and add some leaves, i used kale because thats what i like, but cabbage or spinach is also good. it could have used some basil. let it sit 5 minutes covered for the leaves to cook, maybe longer with cabbage. no need to add spices as everything is already in the sausage for flavor. i dont think you need to really follow a recipe with this, you just want to make sure the zuccinni and beans only cook for about 15 to 20 minutes towards the end so that they dont start to break down and add the leaves last so they dont get soggy slimy.