Chicken Sausage and White Bean Tomato Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound chicken sausage, sliced
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) white beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 cup low-sodium chicken broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add diced onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add chicken sausage slices and cook until browned.
5. 5 Pour in crushed tomatoes, white beans, oregano, basil, red pepper flakes, and chicken broth.
6. 6 Bring to a simmer, reduce heat, and cook for 20 minutes.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Wooden spoon

Variations

• Add spinach or kale for extra greens.
• Include diced bell peppers for a colorful twist.

Substitutions

• Substitute chicken sausage with turkey sausage for a leaner option.
• Use canned diced tomatoes if crushed are not available.

Pairings

• Crusty sourdough bread
• A glass of red wine

Nutrition

Tips

• For a smokier flavor, use smoked chicken sausage.
• Add a splash of red wine for extra depth.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat on the stovetop.

Serving Suggestions

• Serve with crusty bread or over pasta for a complete meal.
• Pair with a fresh green salad.

FAQ