Name: La Mezzalunas TUSCAN SAUSAGE, WHITE BEAN STEW Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Italian pork sausage (salsiccia Toscana), casings removed and broken into pieces; 4 cups Chicken stock (low-sodium); 2 cups Canned cannellini (white) beans, drained and rinsed; 2 tbsp Extra-virgin olive oil; 1 unit Yellow onion, medium, finely diced; 1 unit Carrot, medium, peeled and diced (1/4-inch); 2 unit Celery stalk, diced (1/4-inch); 4 clove Garlic cloves, minced; 1 tsp Fresh rosemary, finely chopped; 1 tsp Fresh thyme leaves, chopped (or 1/2 tsp dried); 1 unit Bay leaf; 1 tbsp Tomato paste; 1 cup Dry white wine (Pinot Grigio or Sauvignon Blanc); 3 cups Baby spinach (or chopped escarole) or kale, stems removed; 1 tsp Lemon zest; 1 tsp Red pepper flakes; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tsp Extra-virgin olive oil (for finishing); 1 tbsp Grated Pecorino Romano or Parmesan; 1 loaf Crusty bread (for dipping); 2 cups Cooked polenta or mashed potatoes

HALF AVOCADO

Sliced Avocado

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon of the olive oil. When shimmering, add the crumbled sausage in an even layer. Cook, stirring and breaking into bite-sized pieces, until well-browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the browned sausage to a bowl, leaving rendered fat in the pot.

Brown the sausage

If there is excessive fat (more than about 2 tbsp) in the pot, remove and discard until about 1 tbsp remains. Keep the browned sausage aside to add back later.

Reduce heat to medium. Add remaining 1 tablespoon of olive oil to the pot with the sausage fat. Add the diced onion, carrot, and celery. Season lightly with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Sweat the vegetables

Stir in the minced garlic, chopped rosemary, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 30–45 seconds. Add the bay leaf and tomato paste; cook, stirring, 1–2 minutes to caramelize the paste slightly (this deepens flavor).

Add garlic and herbs

Pour in the white wine and use a wooden spoon to scrape any brown bits from the bottom of the pot. Bring to a gentle simmer and let the wine reduce by half, about 3–4 minutes.

Deglaze with wine

Return the browned sausage to the pot. Add the drained cannellini beans and 4 cups of chicken stock. Stir to combine and bring the stew to a gentle simmer. Reduce heat to medium-low so the stew barely bubbles.

Add stock and beans

Cover the pot partially with a lid and simmer gently for 20–25 minutes, stirring occasionally. This allows flavors to meld and the beans to begin to thicken the broth. If you prefer a thicker stew, mash about 1/2 cup of the beans against the side of the pot and stir back in.

Simmer to meld flavors

Stir in the baby spinach (or escarole/kale) and cook until wilted, about 2–3 minutes. Taste and season with kosher salt and freshly ground black pepper, starting with the amounts listed and adjusting to taste. Stir in lemon zest and finish with 1 teaspoon extra-virgin olive oil for brightness. Remove and discard the bay leaf.

Add greens and season

Ladle the stew into bowls and sprinkle each serving with grated Pecorino Romano or Parmesan. Add an extra drizzle of olive oil if desired and more red pepper flakes for heat.

Finish with cheese

Serve hot with crusty bread for dipping or spooned over cooked polenta or mashed potatoes. Leftovers will keep in the refrigerator for up to 3 days; reheat gently on the stove, adding a splash of stock if it has thickened.

Italian pork sausage (salsiccia Toscana), casings removed and broken into pieces

Chicken stock (low-sodium)

Canned cannellini (white) beans, drained and rinsed

Extra-virgin olive oil

Yellow onion, medium, finely diced

Carrot, medium, peeled and diced (1/4-inch)

Celery stalk, diced (1/4-inch)

Garlic cloves, minced

Fresh rosemary, finely chopped

Fresh thyme leaves, chopped (or 1/2 tsp dried)

Bay leaf

Tomato paste

Dry white wine (Pinot Grigio or Sauvignon Blanc)

Baby spinach (or chopped escarole) or kale, stems removed

Lemon zest

Red pepper flakes

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil (for finishing)

Grated Pecorino Romano or Parmesan

Crusty bread (for dipping)

Cooked polenta or mashed potatoes

TUSCAN SAUSAGE, WHITE BEAN STEW

Make TUSCAN SAUSAGE, WHITE BEAN STEW Recipe in just 55m. Salsiccia Toscana ai Fagioli

Tuscan Sausage, White Bean Stew Recipe

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