Bean Stew with Sausage

A co-worker of mine is taking the advice of Dr. Oz and is trying to incorporate 3 cups of beans into her daily diet to lose weight. She doesn’t love cooking like I do and the lunches I see her bring in to work are cringe worthy. It doesn’t take much effort or skill to jazz up a pot a beans so this recipe is for her.

If you can’t trust a tv doctor who can you trust?

White Bean Stew with Sausage
Serves 4

2 15 or 19oz cans of cannellini or white kidney beans
5 mild italian pork sausages
2/3 cup dry white wine
1 1/3 cup no salt added chicken broth
1 medium onion, chopped
6 medium carrots cut into 1 inch lengths (I used bunch carrots)
1 rib celery chopped
1 bay leaf
5 cloves garlic, peeled and crushed with the flat of a knife
6-7 fresh sage leaves
1/4 tsp salt
pepper
2/3 cup chopped fresh basil, NOT packed
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
4 tbsp finely grated parmesan cheese

Cook the sausages according to their directions. I used Marc Angelo frozen sausages and baked them in the oven.

Drain and rinse the beans well in cold water. Bruise the sage leaves by gently hitting them with the back of knife. In a large pot combine the beans, onion, carrots, celery, broth, wine, garlic, bay leaf and sage. Bring to a boil over medium heat, reduce heat, cover and simmer for about 15 minutes or until the carrots are just tender.

Remove the bay and sage leaves. Add the salt and pepper to taste and stir.  If the stew has too much liquid crush a few beans against the side of the pot to mash them.

Remove the pot from the heat. Slice the cooked sausages diagonally and add to the pot along with the basil and balsamic vinegar and stir. Spoon into bowls and drizzle with the olive oil and garnish with 1 tbsp of cheese per bowl.

Per Serving: 556 calories, 19g fat, 52g carbs, 37g protein, 886mg sodium, 14g fibre.

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