Tuscan White Bean & Sausage Stew

READY IN: 35mins
Recipe by kitty.rock

This is a modified recipe from the Pampered Chef 29 Minutes to Dinner cookbook. We really enjoyed it.

Top Review by Tinkergrumpybuns

I had a version of this in Venice Florida at a little restaurant , had to come home and find the recipe. I have used hot regular italian sausage and subbed escarole for the arugala. I love it , especially the next day. Hearty, one cup will fill you up. Some nice scala bread or some crusty bread will do you in! LOVE!

Ingredients Nutrition


  1. Remove casings from sausage. Place in stockpot with olive oil and cook over medium heat until lightly browned, breaking sausage apart as it cooks.
  2. Add carrots, onion, celery, garlic and Italian seasoning to pot, cooking 5-7 minutes or until vegetables start to brown.
  3. Stir tomatoes, tomato paste, arugala, broth and beans into sausage/veggie mixture.
  4. Simmer on medium-low heat 15 to 20 minutes or under vegetables are tender.
  5. Serve with grated fresh parmesan cheese and warm bread.

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