Creamy Bean and Sausage Stew

Name: Creamy Bean and Sausage Stew
Total time: 15 h
Yield: 6
Ingredients: 2.667 cups dried cannellini beans (rinsed and picked over); 8 cups water; 3 Tbsps good-quality olive oil (divided); 3 cloves garlic cloves (peeled; finely chopped; divided); 2 sprigs fresh rosemary; 1 bay leaf; salt (to taste); freshly ground Black pepper (to taste); 1 large onion (peeled and roughly chopped); 1 large carrot (peeled and roughly chopped); 1 rib Celery (rinsed; trimmed and roughly chopped); 3 tsps fresh thyme (finely chopped; divided); 4 cups low-sodium Chicken broth; 16 ozs fresh Chorizo (may substitute sausage of your choice); 0.333 cup heavy whipping cream

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

ready in 15 h.

Ready in

Ingredients

for

servings

Ingredients: 2 ⅔ cups dried cannellini beans (rinsed and picked over); 8 cups water; 3 Tbsps good-quality olive oil (divided); 3 cloves garlic cloves (peeled; finely chopped; divided); 2 sprigs fresh rosemary; 1 bay leaf; salt (to taste); freshly ground Black pepper (to taste); 1 large onion (peeled and roughly chopped); 1 large carrot (peeled and roughly chopped); 1 rib Celery (rinsed; trimmed and roughly chopped); 3 tsps fresh thyme (finely chopped; divided); 4 cups low-sodium Chicken broth; 16 ozs fresh Chorizo (may substitute sausage of your choice); 0.333 cup heavy whipping cream

How healthy are the main ingredients?

olive oil garlic clove thyme rosemary salt onion

print shopping list

Preparation steps

Place rinsed beans in a large heavy-bottomed saucepan; add enough cold water to cover the beans by at least 4-inches. Allow the beans to soak overnight at room temperature.

Drain the beans and return to the saucepan. Add 8 cups of water, 1/3 of the chopped garlic, rosemary sprigs, and bay leaf. Bring to a boil. Reduce heat, partially cover, and simmer for 1 to 1 1/2 hours, or until the beans are just tender. Season to taste with salt and pepper. Cool slightly, cover and chill.

Drain beans, reserving cooking liquid. Discard rosemary sprigs and bay leaf. Heat remaining oil in a large pot, set over medium heat. Add onion, carrots and celery. Season with salt and pepper. Saute vegetables for about 10 minutes or until just tender. Add remaining garlic and 1 teaspoon thyme; cook for 2 minutes. Add 2 cups of reserved cooking liquid, 4 cups broth and beans. Bring to a boil; reduce heat to medium and simmer uncovered until vegetables are soft, about 20 to 25 minutes. Remove pan from heat source and allow soup to cool for 10 minutes.

Meanwhile, brown sausage in a skillet until cooked through, about 8 minutes. Transfer sausage to absorbent paper towels to drain. Cut into bite-size pieces.

Puree slightly cooled soup with an immersion blender until almost smooth. Stir in sausage and cream. Return pan to heat source and warm through. Sprinkle with remaining thyme. Divide soup among bowls and serve.

Related Recipes