1 lb. sweet Italian sausage
1 med. onion
1 med. zucchini
1 med. yellow squash
3 garlic cloves, minced or crushed through a press
1/2 c. raw rice
1 (14 oz.) can whole tomatoes, with their juices
1 3/4 c. low-sodium chicken broth
2 tbsp. tomato paste
1 tsp. basil
1 tsp. oregano
1/4 tsp. pepper
1 bay leaf
2 tbsp. butter, at room temperature
2 tbsp. flour

Serves 4.

Cut the sausages into 1 inch chunks. Coarsely chop the onion. In a large saucepan, cook the sausage over medium-high heat, stirring frequently, until evenly browned, 10-12 minutes.

Meanwhile, halve the zucchini and yellow squash lengthwise and then cut them crosswise into 1/4 inch thick half rounds. Add the onion and garlic to the saucepan and continue cooking, stirring frequently, until the onion has browned, about 5 minutes.

Add the rice, tomatoes and their juice, chicken broth, tomato paste, basil, oregano, pepper and bay leaf, and bring to a boil over medium- high heat. Reduce the heat to medium-low, cover and simmer for 15 minutes.

Meanwhile, using your fingers, thoroughly blend the butter and flour. Uncover and return the stew to a boil over medium-high heat. Add the zucchini and yellow squash and cook until the vegetables are crisp-tender, about 5-7 minutes.

Pinching off about a tablespoon at a time, add the butter-flour mixture to the stew, stirring well after each addition. Cook until the stew has thickened slightly, 1 to 2 minutes. Discard the bay leaf before serving.