SAUSAGE, BEAN AND PASTA STEW
Two secret ingredients do double-duty in this sausage stew: fire- roasted canned tomatoes boost the flavor and add smoky backbone, while a Parmesan rind-which you can get on its own in many supermarkets-adds a savory, just-slightly-cheesy note and tons of body.
Provided by Food Network Kitchen
Time 8h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Spread the onions over the bottom of a 5 1/2- to 6-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.
- Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart.
- Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
- Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.
WHITE BEAN-SAUSAGE STEW
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is just tender, about 5 minutes. Add the garlic and cook 1 minute. Stir in the wine to deglaze the pot and scrape up any browned bits, then simmer until mostly evaporated, 1 to 2 minutes. Stir in the chicken broth, tomatoes, beans, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes are soft and the mixture is thickened, 12 to 15 minutes.
- Meanwhile, preheat the broiler. Toss the sausages with the remaining 2 tablespoons olive oil on a baking sheet. Broil, turning halfway through, until well browned and cooked through, 6 to 8 minutes. Let rest about 5 minutes.
- Remove the bean mixture from the heat and stir in the arugula until just wilted; spoon into bowls. Slice the sausages in half and add to the bowls. Top with basil and cheese.
Nutrition Facts : Calories 630, Fat 31 grams, SaturatedFat 9 grams, Cholesterol 43 milligrams, Sodium 1382 milligrams, Carbohydrate 50 grams, Fiber 20 grams, Protein 31 grams, Sugar 13 grams
ITALIAN WHITE BEAN AND SAUSAGE STEW
This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews
Time 9h45m
Yield 6
Number Of Ingredients 13
Steps:
- Soak beans in cold water, 8 hours to overnight.
- Drain beans and set aside.
- Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
- Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
- Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
- Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
- Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g
ITALIAN SAUSAGE SOUP WITH WHITE BEANS
This Italian Sausage Soup packed with veggies and white beans comes together in a single pot in less than 30 minutes and makes for a hearty, comforting meal.
Provided by Courtney
Time 30m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a Dutch oven or large, heavy bottomed pot. Add the onion, carrots, and celery and cook until beginning to soften, about 4-5 minutes. Sprinkle with salt and pepper.
- Add the Italian sausage, breaking it up into smaller pieces. Cook, stirring occasionally, until browned. Stir in the garlic cloves and saute until fragrant, about 1 minute. If there's a lot of fat in the pan, drain or use paper towels to sop up all but about 1 Tablespoon of fat.
- Pour in the chicken broth and beans and bring the mixture to a boil. Reduce heat to low, and add the rainbow chard, stirring until wilted, about 3 minutes. Taste and season as needed.
- Serve with Parmesan flakes and crusty bread.
Nutrition Facts : Calories 492 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 27 grams fat, Fiber 8 grams fiber, Protein 29 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1643 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
HERBED WHITE BEAN AND SAUSAGE STEW
Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
- When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 3 grams
DIABETIC ITALIAN SAUSAGE AND WHITE BEAN STEW
Freebie from Robyn Webb, MS, LN. Got it from her website. Serving size - 1 cup. Starch Exchange: 1.5, Lean Meat: 2, Vegetable: 1, Fat: 1.
Provided by Demandy
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil over medium high heat. Add the green pepper, onion, and celery. Cook for 3 minutes. Add in sausage and cook until browned.
- Add in rest of ingredients and bring to a boil. Lower heat and simmer for 10 minutes.
ITALIAN SAUSAGE AND BEAN STEW
Classic, flavour-packed stew of Italian sausages cooked with beans, celery, onions and Cirio Chopped Tomatoes for a rich and satisfying lunch or dinner
Provided by lfarrow19
Time 35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in a pan and fry sausages to brown lightly all over.
- Turn down heat and add onion, celery and garlic over gentle heat to soften but not brown.
- Pour over Cirio Chopped Tomatoes and bring to bubbling.
- Season, then turn down to simmer for 10 minutes.
- Add sage and bay leaves. Spoon in cannellini beans and stir.
- Season again and cook for another 5 minutes to heat beans.
WHITE BEAN AND SAUSAGE STEW
This recipe is a combination of things I had on hand and wanted to make a hearty stew--something to stick to the ribs. Serve with rolls, salad for a complete meal.
Provided by mightyro_cooking4u
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak the beans overnight, covered with water; drain.
- In a heavy 6-quart Dutch oven or cast- iron pot, heat the oil over medium-high heat. Add the flour and cook, stirring continuously, until it becomes dark brown (like dark chocolate), for 20 to 25 minutes. (Do not rush the process and do not not stop stirring or the roux will burn, and you will have to start over. Stay away from the phone).
- Add the onion,bell pepper, celery, salt, thyme, bay leaves, cayenne and black pepper. Cook, stirring, for 5 minutes.
- Add the ham and sausage and cook, stirring, for 3 minutes or until the ham and sausage begin to cook. Stir in the beans and garlic. Stir in the chicken broth. Bring to a boil, reduce the heat and simmer, uncovered, for 1 1/2 hours or until the beans are tender, stirring occasionally. If the stew becomes too thick, stir in more broth (or water if you don't have the broth).
- Add the mushrooms. Cook for 30 minutes longer.
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- Bring 2 quarts (8 cups) of water to a boil. Add farro and cook according to package directions. Drain and set aside. In the meanwhile make the stew.
- In a large pan or dutch oven, heat 1 tablespoon of olive oil over medium heat. Cut sausage into ¼-inch slices and add to the pot in a single layer. Cook until lightly browned, about 3 minutes on each side. Transfer to a plate and set aside.
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WHITE-BEAN AND SAUSAGE STEW RECIPE | MYRECIPES
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5/5 (9)Total Time 4 hrs 15 minsServings 4Calories 511 per serving
- Poke holes in sausages and put in a large nonstick skillet. Add 1/4 cup water; bring to a boil. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes. Transfer to a plate. Heat oil in skillet over medium-high heat. Add onion and garlic; cook, stirring often, about 3 minutes. Add beans, tomatoes and thyme.
- Put half of bean mixture into a slow cooker. Arrange sausages on top, followed by remaining beans. Cook on high for 4 hours. Check after 2 hours and add water if mixture looks dry.
- Remove sausages; slice thickly. Season beans with salt and pepper. Return sausage to stew. (Stew can be kept, frozen and tightly sealed, for up to 1 month.)
ITALIAN SAUSAGE STEW WITH WHITE BEANS AND KALE - RACHEL COOKS®
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5/5 (2)Total Time 20 minsCategory Soups And StewsCalories 278 per serving
- In a large skillet, heat olive oil over medium-high heat. Add onions, carrots, and Italian sausage. Cook, stirring frequently and breaking up sausage, until sausage is browned and cooked through and onions are translucent. Add kale and continue to stir and cook until kale is wilted (1-2 minutes).
- Add tomatoes, beans, and broth and cook until heated through. If you desire the stew to be more soup-like, add more broth.
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4.6/5 (32)Total Time 1 hr 5 minsEstimated Reading Time 4 mins
- Preheat a dutch oven over medium heat. Cook sausage until almost no pink remains. Add onions; cook 4-5 minutes, stirring occasionally. Add garlic; cook one minute more, stirring frequently.
- Add beans, tomatoes and thyme to pan. Bring to a boil then reduce heat to low; simmer at least one hour, stirring occasionally. Season liberally to taste.
ITALIAN SAUSAGE AND WHITE BEAN STEW - A DASH OF MEGNUT
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Reviews 4Category DinnerCuisine AmericanTotal Time 30 mins
- Coat the pan with olive oil. Add in the diced green bell pepper and onion. Sauté until soft, about 5 minutes.
- Add in the minced garlic and sauté for 1-2 minutes, stirring constantly to make sure the garlic doesn't burn.
- Add the lump sausage into the pan and cook for about 10-12 minutes, or until the sausage is browned and cooked through.
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