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Tuscan Fennel Sausage Lentil Stew with White Beans and Rosemary
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Can opener

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound fennel sausage, casings removed
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup brown lentils, rinsed
  • 4 cups chicken broth
  • 1 can (15 ounces) white beans, drained and rinsed
  • 2 sprigs fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the fennel sausage and cook, breaking it up with a spoon, until browned.
  • Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables soften.
  • Stir in the garlic and cook for 1 minute.
  • Add the lentils and chicken broth. Bring the mixture to a boil, then reduce to a simmer.
  • Cover and cook for 25 minutes, stirring occasionally, until the lentils are tender.
  • Stir in the white beans, rosemary sprigs, salt, and black pepper. Simmer uncovered for 10 more minutes.
  • Remove the rosemary sprigs before serving.

Notes

If the stew thickens too much after sitting, add a splash of broth when reheating. The rosemary sprigs should stay whole during cooking so they can be lifted out easily at the end. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors have settled.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Can opener