Cannellini Bean and Sausage Stew
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(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 51 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil (divided)
- 1 onion (peeled and finely chopped)
- 1 stalk Celery (rinsed and chopped)
- 4 cloves garlic cloves (peeled and crushed)
- 3 Tbsps fresh oregano (finely chopped)
- 2 cups canned cannellini beans (drained)
- 4 cups chicken stock
- 8 ozs sweet or hot Italian sausage
- 2 carrots (peeled; trimmed and diced)
- 1 cup frozen peas
- 1 cup frozen Corn
- 2 cups canned Diced tomatoes (drained)
- 0.333 cup fresh, italian parsley (chopped)
- salt (to taste)
- freshly ground peppers (to taste)
- crusty Bread (to serve)
Preparation steps
1.
Heat 2 tablespoons oil in a large pot set over medium heat. Add onions, celery, garlic, and oregano, and stir about 5 to 6 minutes or until onions are soft and translucent. Do not brown the onions.
2.
Add the beans and stock, and bring to a boil, stirring to ensure the beans don’t stick to the bottom. Reduce the heat, cover and simmer for about 10 to 15 minutes, or until the beans are very soft. Stir the soup occasionally during this time.
3.
While the soup cooks, prepare the sausage. Heat the remaining olive oil in large skillet set over medium heat; cook the sausages until browned on all sides, about 10 minutes.
4.
Remove the sausages from pan and allow to cool slightly. Slice sausage into 1/2-inch thick rounds. Add sausage, carrots, peas, corn and tomatoes to soup. Simmer for an additional 15 minutes.
5.
Remove from heat. Stir in parsley, and season with salt and pepper to taste. Ladle into bowls and serve with crusty bread.
