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Italian Sausage and White Bean Stew
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 1 large onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Brown the Italian sausage in a skillet over medium heat, breaking it into small pieces as it cooks. Drain excess fat and transfer the sausage to the slow cooker.
  • Add the diced onion, sliced carrots, diced celery, and minced garlic to the slow cooker.
  • Stir in the drained white beans, diced tomatoes with their juice, chicken broth, and Italian seasoning.
  • Season with salt and black pepper, then cover and cook on low for 6 to 7 hours until the vegetables are tender.
  • Stir in the chopped parsley just before serving.

Notes

Brown the sausage before adding it to the slow cooker for better flavor in the finished stew. Leftovers freeze well in portioned containers for up to three months. Thaw overnight in the fridge and reheat on the stovetop with a splash of broth if the mixture thickens too much.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Skillet