Tuscan White Bean & Sausage Stew

Total Time
35mins
Prep 5 mins
Cook 30 mins

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

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

5 5

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!

5 5

This was an easy to prepare while out camping recipe! OK, I did prep all the veggies & put them in ziplock baggies, & drain & rince the beans also stored in a ziplock bag at home the night before camping. I also don't care for arugula so I used kale instead, and I used mild chicken italian sausage since my DH needs to avoid too spicy food. Thank heavens for tomato paste in the tube! We also added some zucchini since one of the group out camping had one that needed to be used. I served it with some french bread I picked up that day on our way to the campsite. When one of our party arrived late and was hungry, he ate it cold and claimed it was marvolous! Now I'm going to make this at home!