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Tuscan sausage and bean stew

Tuscan Sausage & Bean Stew

3
Points®
Total Time
27 min
Prep
12 min
Cook
15 min
Serves
4
Difficulty
Easy
This delicious, hearty stew can be made in under half an hour and is perfect to indulge in during a chilly night. It's got browned chicken sausage, aromatics like mushrooms, onions, and garlic, and the canned tomatoes, cannellini beans, zucchini, and fresh rosemary help bring them all together. The peppery arugula and grated Parmesan cheese stirred in at the very end add lots of texture and color to the stew. For a quick salad to serve with the stew, toss a package of baby spinach with sliced mushrooms, halved cherry tomatoes, lemon juice, salt, and freshly ground black pepper to complete the meal.

Ingredients

Olive oil

2 tsp

Cooked chicken sausage

6 oz, hot Italian-style, halved lengthwise and sliced

Mushrooms

10 oz, 1 package, sliced

Uncooked onion

1 small, chopped

Garlic

2 clove(s), minced

Canned diced tomatoes

29 oz, 2 (14 1/2-oz can)

Canned cannellini beans

15½ oz, rinsed and drained

Uncooked zucchini

1 medium, halved lengthwise and sliced

Rosemary

2 tsp, chopped

Table salt

¼ tsp

Arugula

2 cup(s), baby

Grated Parmesan cheese

¼ cup(s)

Instructions

  1. Heat oil in Dutch oven over medium-high heat. Add sausages and cook, stirring often, until lightly browned, about 3 minutes. Transfer to plate with slotted spoon.
  2. Add mushrooms and onion to pot and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
  3. Stir in reserved sausages, tomatoes, beans, zucchini, rosemary, and salt and bring to boil. Reduce heat and simmer, uncovered, until vegetables are tender, about 2 minutes. Remove from heat and stir in arugula until wilted.
  4. Ladle stew into 4 bowls and top evenly with Parmesan.
  5. Serving size: 1½ cups stew and 1 tablespoon cheese

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