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Tuscan White Bean and Sausage Stew

By: 29 Minutes to Dinner Volume I Cookbook from The Pampered Chef

This is one of the best stew recipes you'll ever find! This tasty Tuscan White Bean and Sausage Stew will be a family-favorite during the cold, winter months. Jam-packed with delicious flavor and spices, you'll love the heartiness of this dish!

Serves6

Cooking Time29 min

Cooking MethodSlow Cooker

Ingredients

  • 3/4 pound hot Italian sausage links
  • 2 medium carrots
  • 1 medium bulb fresh fennel
  • 1 can (14.5-ounce) petite diced tomatoes, undrained
  • 2 cup chicken broth
  • 4 garlic cloves, pressed
  • 2 can (15-ounce) cannellini beans
  • 1 package of fresh basil

Instructions

  1. Remove casings from sausage. Cut in half lengthwise, then cut crosswise into 1/2-inch nuggets.
     
  2. Place sausage into 4 quart (or 4 liter) casserole and cook over medium heat 5 minutes or until golden brown, stirring occasionally.
     
  3. As sausage cooks, peel carrots.
     
  4. Chop carrots and fennel; add to casserole and cook an additional 3-5 minutes, or until sausage is no longer pink and vegetables begin to brown.
     
  5. Stir tomatoes, broth and garlic into sausage mixture.
     
  6. Drain and rinse beans using small colander; add to casserole.
     
  7. Simmer stew, uncovered, 10-12 minutes or until vegetables are tender.
     
  8. As stew simmers, chop basil. Remove casserole from heat; stir in basil. Serve immediately.

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