Sausage and White Bean Stew

A hearty and flavorful stew with sausage, white beans, and vegetables in a rich broth.

Ingredients

• 300 g Sausage (Italian or Andouille recommended)
• 750 ml Soup (Chicken or Vegetable, low sodium preferred)
• 1 can (540 ml) Canned White Beans, drained and rinsed
• 1 medium Onion, chopped
• 2 medium Carrots, chopped
• 2 stalks Celery, chopped
• 3 cloves Garlic, minced
• 2 tbsp Olive Oil
• 1 tsp Dried Thyme
• 1/2 tsp Dried Rosemary
• 1 Bay Leaf
• 250 ml Chicken Broth (low sodium)
• to taste Salt and Black Pepper
• 2 tbsp Fresh Parsley, chopped (for garnish)
• 3 slices Bread

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion, carrots, and celery and cook until softened, about 7-10 minutes. Stir occasionally to prevent burning.
3. Add minced garlic and cook for another minute until fragrant.
4. Slice the sausage into 1/2-inch thick rounds. Add to the pot and cook until browned, about 5-7 minutes. Ensure sausage reaches an internal temperature of 160°F (71°C).
5. Pour in the soup and chicken broth. Add the drained white beans, dried thyme, dried rosemary, and bay leaf.
6. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes to allow the flavors to meld. For a richer flavor, simmer for up to 1 hour.
7. Season with salt and black pepper to taste. Remember that canned soup can be high in sodium, so taste before adding salt.
8. Remove bay leaf before serving. Garnish with fresh chopped parsley.
9. Serve hot with crusty bread for dipping.

Cuisine: Canadian

Suitability: high-protein,family-friendly

Prep Time: 20 mins

Cook Time: 45 mins

Serving Size: 3

Meal Type: dinner