Italian Sausage and White Bean Tuscan Stew

• 2 tablespoons olive oil
• 1 pound Italian sausage, casing removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (14-ounce) can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add the sausage and cook until browned, breaking it up with a spoon.
3. 3 Add the onion, garlic, carrot, and celery, cooking until softened.
4. 4 Stir in the broth, beans, diced tomatoes, thyme, and rosemary.
5. 5 Bring to a simmer and cook for 30 minutes, allowing flavors to meld.
6. 6 Season with salt and pepper to taste.
7. 7 Serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• Add greens like kale or spinach for extra nutrition and color.

Substitutions

• Substitute Italian sausage with ground turkey for a leaner option.
• Use vegetable broth for a vegetarian version.

Pairings

• Serve with a chilled Pinot Grigio or a rustic Italian bread.

Nutrition

Tips

• For a smokier flavor, use smoked paprika in addition to the herbs.
• If you prefer a thicker stew, mash some of the beans before serving.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pairs perfectly with crusty bread or a simple arugula salad.

FAQ