Italian Sausage and White Bean Stew

2 Nov

I served this on a nice cool fall day, right after you know summer is gone but you’re not quite sure if winter is here.  It’s a sort of cross between a chili and a stew, and is a nice change up to add to the options for a quick weekday dinner.  Tons of leftovers for the next day!

Italian Sausage and White Bean Stew

Italian Sausage and White Bean Stew
Adapted from A Dash of Sass via TasteSpotting

12 ounces sweet Italian turkey sausage
1/2 cup diced green bell pepper
1/2 cup diced onion
2 cloves garlic, minced
1 (19 ounce) can white beans
1 (14.5 ounce) can crushed or stewed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Italian blend spices*
Olive oil
Salt and pepper, to taste


– Remove sausage casing using small knife and tear sausage into small pieces.
– Heat a large saucepan or high-sided skillet over medium heat. Add enough olive oil to coat the pan.
– Add green peppers and onion. Saute until soft. Add minced garlic and quickly saute. Be careful to continue stirring to avoid burning the garlic.
– Add sausage pieces to pan, saute until lightly browned.
– Add beans and tomatoes. Add spices. Stir to combine. Reduce heat to medium-low. Cook for 5 to 10 minutes or simmer until dinner time!
– Serve with grated Parmesan cheese, crusty bread or fresh basil.


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