White bean stew with sausages
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 630, total fat 31 G., saturated fats 9 G., proteins 31 G., carbohydrates 50 G., fiber 20 G., cholesterol 43 mg, sodium 1382 mg, sugar 13 G.
Calories 630, total fat 31 G., saturated fats 9 G., proteins 31 G., carbohydrates 50 G., fiber 20 G., cholesterol 43 mg, sodium 1382 mg, sugar 13 G.
If you're looking for a quick, filling, and delicious Italian-style dinner, this stew is your answer. It's ready in just half an hour, but it looks so delicious it looks like you've been simmering it for hours. This rich stew includes canned white beans, canned cherry tomatoes, and sweet Italian sausage. Simmer the beans with spices in a tomato sauce, then stir in fresh arugula at the very end. Serve with grilled Italian sausage, sprinkled with grated Parmesan cheese and fragrant fresh basil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup extra-virgin olive oil
- 1 onion, diced
- 3 cloves garlic, crushed
- 1/4 cup dry red wine
- 1 cup lightly salted chicken broth
- 2 cans of 400g canned cherry tomatoes
- 1 can (820 g) canned cannellini beans, rinsed
- 6 sweet Italian sausages (about 0.6 kg)
- 150 g small arugula (about 8 cups)
- Chopped fresh basil and grated Parmesan, for serving
We recommend
Recipes with similar ingredients: onions, garlic, red wine, bouillon, tomato pulp, cannellini beans, kupaty (fried sausages), arugula, basil, Parmesan cheese
Cooking the dish according to the recipe:
- In a large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the onion, 1/2 teaspoon salt, and some freshly ground black pepper and cook until the onion is very soft, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the wine and scrape the bottom of the pan, then reduce the wine for 1 to 2 minutes. Stir in the chicken broth, tomatoes, beans, 1/2 teaspoon salt, and some freshly ground black pepper and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes are softened and the mixture has thickened, 12 to 15 minutes.
- Meanwhile, preheat the oven to broil. Toss the sausages on a baking sheet with the remaining 2 tablespoons of olive oil. Broil, turning halfway through, until the sausages are nicely browned and cooked through, 6-8 minutes. Let rest for about 5 minutes.
- Remove the stew from the heat and stir in the arugula until wilted; divide among plates. Cut the sausages in half and add to the stew. Sprinkle with basil and grated cheese.
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