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Tuscan sausage and bean stew

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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