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Tuscan Style White Bean Stew


  • 1 lb. sweet Italian sausage
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 2 19 oz cans cannellini beans, rinsed and drained
  • 14 ½-oz can chicken broth
  • 1 Tbsp chopped sage
  • ¼ tsp ground black pepper

Cut sausage into ¼-inch-thick slices and cook in large Dutch oven over medium-high heat until brown on both sides, 5 minutes. Remove from pan; drain off all but 1 Tbsp. of drippings.

Cook garlic and onion in drippings until softened, 5 minutes. Add beans and broth and simmer, covered, 10 minutes. Stir in sage, pepper and sausage.

Makes 6 servings

Source : Redbook January 2001

This was a hearty, warm, satisfying soup for a cold winter dinner. It was prepared as directed with fresh sage that I used my little herb scissors to chop. Likely sausage links would provide more flavor, but I bought Bob Evans sausage roll. Still made for a very good soup.

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