White Bean-Sausage Stew
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 630
- Total Fat
- 31 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 43 milligrams
- Sodium
- 1382 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 20 grams
- Protein
- 31 grams
- Sugar
- 13 grams
- Total: 35 min
- Active: 35 min
Ingredients
1/4 cup extra-virgin olive oil
1 onion, diced
Kosher salt and freshly ground pepper
3 cloves garlic, minced
1/4 cup dry red wine
1 cup low-sodium chicken broth
2 14-ounce cans cherry tomatoes
1 29-ounce can cannellini beans, drained and rinsed
6 links sweet Italian sausage (about 1 1/4 pounds)
1 5-ounce package baby arugula (about 8 cups)
Sliced fresh basil and grated parmesan cheese, for topping
Directions
- 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.