Tuscan Sausage and Bean Stew

Total Time
27 min
12 min
15 min


olive oil

2 tsp

cooked chicken sausage(s)

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

fresh mushroom(s)

10 oz, 1 package, sliced

uncooked onion(s)

1 small, chopped

garlic clove(s)

2 medium 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


2 tsp, chopped

table salt

¼ tsp


2 cup(s), baby

grated Parmesan cheese

¼ cup(s)


  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


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.

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