It’s the season for all things cozy, including warm and hearty comfort foods. This al fresco Sausage and Cannellini Bean Stew is not only perfect for fall, but it is also a quick and easy weeknight meal. The family-friendly dish is guaranteed to warm the bellies of the most discerning palates. Keep reading for the step by step recipe!
Not only does this Sausage Cannellini Stew take less than an hour of prep and cook time, but you may find that several of the ingredients are already in your refrigerator or pantry. Items such as onions, garlic, chicken broth and chicken bouillon cubes are always in stock at my home.
Tip: In the event you do not have Cannellini beans in your pantry, Great Northern beans, Appaloosa beans and Calypso beans are great substitutes. I love using Cannellini beans in this recipe. Their silky texture and nutty flavors complement the al fresco Sweet Apple Chicken Sausage beautifully.
Now that I have shared a couple of other bean alternatives that can be used in this Sausage and Cannellini Bean Stew, let’s get to the recipe!
Sausage and Cannellini Bean Stew
Ingredients
- 2 tbsp olive oil
- 1 medium onion
- 4 large garlic cloves
- 2 Rosemary sprigs
- 1 tsp crushed red pepper
- 2 -11 oz al fresco Sweet Apple Chicken Sausage
- 2 - 15.5 oz Cannellini beans
- 32 oz chicken broth
- 4 chicken bouillon cubes
- 2 cups baby kale and/or baby spinach
- ½ cup grated Parmigiano-Reggiano
Instructions
- Finely chop one medium onion and mince four large garlic cloves. Set aside.
- Rinse two sprigs of Rosemary. Remove the leaves from the stems and set aside.
- Open two 15.5 oz cans of Cannellini beans. Strain and rinse the beans thoroughly. Set aside.
- Open two 11 oz packages of al fresco Sweet Apple Chicken Sausage. Slice the sausage horizontally in ½ inch pieces. Set aside.
- Add two tablespoons of olive oil into a four quart sauce pan on medium heat. Once the oil is hot, add the chopped onion, minced garlic, Rosemary leaves and crushed red pepper. Sautée until the onion is translucent.
- Once the onion is translucent, add the sliced al fresco Sweet Apple Chicken Sausage, Cannellini beans, 32 oz of chicken broth and four chicken bouillon cubes. Cover the sauce pan with a lid and simmer on medium-high heat for 15 - 20 minutes or until the stew begins to bubble but not boil.
- After the Sausage and Cannellini Bean Stew has reached a bubble, remove from the heat. Gently stir in the stew two cups of baby kale, spinach or a combination of both greens. Now the Sausage Cannellini Stew is ready to eat. Serve the stew in a bowl and top with two tablespoons of grated Parmigiano-Reggiano. Enjoy!
I hope that you enjoy this Sausage and Cannellini Bean Stew as much as I do!
It is not only a bowl of hearty comfort food, but it is also a great source of protein, fiber and vitamins. If you are single like me, left overs can easily be frozen in single portions. One of my favorite things about this stew is that it can easily be modified without compromising the flavors. Consider omitting the crushed red pepper from this recipe if you have children eating the stew. While the soup is not spicy for me, it may be for children. Veggies lovers may want to add a total of 4 cups of baby kale and spinach to the stew. If you enjoyed this Sausage Cannellini Stew, click here for a full list of my other recipes. #FallWithAlFresco #Ad
