Tuscan White Bean Stew
by
Nick
A winter-proof, bean-forward stew built for weeknights, bad moods, and anyone who needs proof that soup solves things.
Prep Time:
15 Minutes
Cook Time
30 Minutes
Serves:
4-6 Servings
Level:
Beginner
Olive oil
1 lb chicken sausage, sliced
1 onion, diced
3 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
2 cans white beans, drained
4 cups chicken broth
1 sprig rosemary
Zest of 1 lemon
Juice of ½ lemon
Salt & pepper
Ingredients
Step 1 Brown the sausage in olive oil over medium heat until lightly caramelized.
Step 2 Add the onion, garlic, carrot, and celery. Sauté until softened and fragrant.
Step 3 Stir in the white beans, chicken broth, rosemary, and lemon zest.
Step 4 Bring to a gentle simmer and cook for 20 minutes.
Instructions
Finish with lemon juice and season to taste with salt and pepper.
Remove the rosemary sprig before serving.