Tuscan White Bean and Sausage Stew |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This is SO GOOD!! Another PC recipe, it's traditionally Italian, but with using some canned items to speed things up. The fresh fennel really makes the flavor in this fantastic! It saves well in the refrigerator or freezer too. I used mild sausage so I could feed it to my preschooler. Ingredients:
3/4 lb hot italian sausage |
2 medium carrots |
1 medium fresh fennel bulb |
1 (14 1/2 ounce) can petite diced tomatoes, undrained |
2 cups chicken broth |
4 garlic cloves, pressed |
2 (15 ounce) cans cannellini beans |
1 (18 g) package fresh basil |
Directions:
1. Remove sausage from casings and cut in half lengthwise, then crosswise into 1/2 inch nuggets.
2. Place sausage in a large pot and cook over medium heat for 5 minutes or until golden brown, stirring occasionally.
3. As sausage cooks, peel carrots. Chop carrots and fennel; add to pot and cook an additional 3-5 minutes or until sausage is cooked through and vegetables begin to brown.
4. Stir in tomatoes, broth and garlic into sausage mixture. Drain and rinse beans; add to pot.
5. Simmer stew, uncovered, 10-12 minutes or until vegetables are tender. As stew simmers, chop basil. Remove pot from heat and stir in basil.
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