Italian Sausage Stew
Submitted by Toni-Ann
- Prep Time :
5-10 min - Cook Time :
15-20 min - Ready Time :
20 min
Servings
Ingredients
Directions
1 lb Italian sausage
1 can stewed tomatoes, undrained
1 can cannelini beans, drained and rinsed
Vegetable or Chicken Stock
1 bag pre-washed spinach
Onion
Saute sausage & preferred amount of onion in pan until brown.
Add sausage, onion, tomatoes, cannelinis and enough stock to cover (plus some water) to soup pot, cover and bring to a boil.
Let soup boil until sausage is cooked through. Reduce heat to simmer and add spinach.
Salt & pepper to taste.
*I used italian seasoned chicken sausage. I also added a dash of poultry seasoning for flavor and some fresh basil & parsley.
You can also completely drain the tomatoes, omit the stock and treat this as a saute rather than a soup*
AMAZINGLY SCRUMPTIOUS!!!!!!
The name of this recipe grabbed my attention. But I told my hubby about it before I saw the ingredients. The combination didn’t sound that good to me, so I was VERY pleasantly suprised with the result.
Hubby & I made this recipe last night as a saute.
The store didn’t have chicken sausage, so we used Italian seasoned turkey sausage (1.25 lbs).
The chopped medium spanish onion was sweated and browned (and removed) in olive oil (1 Tbsp or 1 turn around the pan) before the sausage was added. We love garlic so 3 minced cloves were added in with the onion after they were carmelized, and cooked just until the garlic became aromatic.
After the sausage was browned we added about a half cup of chicken stock, covered the pot, and lowered the heat to medium, to steam it cooked. After 5 minutes it was still pink inside, so it cooked another 5 minutes for a total of 10 minutes.)
Then we added in the onion/garlic, a drained and rinsed 1 lb +13oz can of cannellini beans, a 14.5 oz can of drained, stewed tomatoes, and seasonings to taste (sea salt & freshly ground black pepper, poultry seasoning, and some dried basil).
We brought the mixture to a boil for 1 minute, covered the pan & reduced to a simmer to marry the flavors.
Next we added fresh baby spinach, & recovered the pan until the spinach wilted, about 5 minutes.
Then I was AMAZED at how GOOD this is!
I’ve been making a version of this for quite a while – pre-diet – it did not occur to me I could still prepare this under the “rules” of the diet. My husband loves this dish – and since he’s sort of forced to follow the diet with me for at least one meal a day he’ll be happy to know he can still have it!