Tuscan sausage and bean stew
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Extra lean chicken sausage(s)
180 g, cooked, halved lengthwise and sliced
Mushrooms
300 g, sliced
Brown onion
1 medium, chopped
Garlic
2 clove(s), crushed
Dried chilli flakes
1 tsp
Fennel seeds
1 tsp
Canned diced tomatoes
2 400g can, (2 x 400g cans)
Canned cannellini beans, rinsed, drained
1 400g can, (1 x 400g can)
Zucchini
1 medium, halved lengthwise and sliced
Fresh rosemary
2 tsp, chopped
Rocket
2 cup(s), baby variety (60g)
Grated parmesan cheese
¼ cup(s), (20g)
Instructions
1
Heat oil in a large flameproof casserole dish over medium-high heat for 30 seconds. Add cooked sausages and cook for 3 minutes, until lightly browned on both sides. Using a slotted spoon, transfer to a plate.
2
Add mushrooms and onion to dish and cook for 3 minutes, stirring often, until vegetables are softened. Add garlic, chilli and fennel and cook for 30 seconds, stirring constantly or until fragrant.
3
Stir in sausages, tomatoes, beans, zucchini, rosemary, and season with salt. Bring to the boil, reduce heat and simmer, uncovered or 2 minutes or until vegetables are tender. Remove from heat and stir in rocket until wilted.
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