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
- Remove casings from sausage. Cut in half lengthwise, then cut crosswise into 1/2-inch nuggets.
- Place sausage into 4 quart (or 4 liter) casserole and cook over medium heat 5 minutes or until golden brown, stirring occasionally.
- As sausage cooks, peel carrots.
- 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.
- Stir tomatoes, broth and garlic into sausage mixture.
- Drain and rinse beans using small colander; add to casserole.
- Simmer stew, uncovered, 10-12 minutes or until vegetables are tender.
- As stew simmers, chop basil. Remove casserole from heat; stir in basil. Serve immediately.