Tuscan Sausage and Bean Stew
3
Points®
Total time: 27 min • Prep: 12 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
2 tsp(s)
Cooked chicken sausage
6 oz, hot Italian-style, halved lengthwise and sliced
Mushrooms
10 oz, sliced
Onion
1 small, chopped
Garlic
2 clove(s), large, minced
Canned diced tomatoes
29 oz, two 14.5 oz cans
Canned cannellini beans
15½ oz, rinsed and drained
Zucchini
1 medium, halved lengthwise and sliced
Rosemary
1 tbsp(s), chopped
Table salt
¼ tsp(s)
Arugula
2 cup(s)
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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