One Pot Tuscan White Bean and Sausage Stew with Fresh Spring Greens
A hearty yet bright Italian-inspired stew featuring tender white beans, savory Italian sausage, and fresh spring vegetables simmered in a fragrant tomato broth. This comforting one-pot meal celebrates the season with baby spinach and fresh herbs.
Ingredients
- 500g Italian pork sausages, casings removed
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium courgette, diced
- 2 x 400g cans cannellini beans, drained and rinsed
- 400g can chopped tomatoes
- 750ml chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red chilli flakes
- 150g baby spinach
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh rosemary, finely chopped
- Salt and black pepper to taste
- Extra virgin olive oil for serving
Instructions
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the sausage meat, breaking it into small pieces with a wooden spoon, and cook for 8-10 minutes until browned and cooked through to an internal temperature of 75°C. Remove and set aside.
In the same pot, add the onion, carrots, and celery. Sauté for 5-6 minutes until softened.
Add the garlic and courgette, cooking for another 2 minutes until fragrant.
Return the cooked sausage to the pot along with the cannellini beans, chopped tomatoes, chicken stock, oregano, thyme, and chilli flakes. Stir well to combine.
Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 15-18 minutes until the vegetables are tender and the stew has thickened slightly.
Stir in the baby spinach and fresh rosemary, cooking for 2-3 minutes until the spinach is wilted.
Season with salt and black pepper to taste. Remove from heat and stir in fresh basil.
Ladle into warm bowls and drizzle with extra virgin olive oil before serving.
Did you make this?
Upload your photo and show how it turned out.
