White Bean-Sausage Stew

By ccavaletti

Ingredients

• 1/4 c extra-virgin olive oil
• 1 onion, diced
• Kosher salt and freshly ground pepper
• 3 cloves garlic, minced
• 1/4 c dry red wine
• 1 c low-sodium chicken broth
• 2 (14 oz) cans cherry tomatoes
• 1 (29 oz) can cannelloni beans, drained and rinsed
• 6 links sweet Italian sausage (about 1-1/4 lbs)
• 1 5-oz package baby arugula (about 8 cups)
• Sliced fresh basil and grated Parmesan cheese, for topping

Details

Servings 4

Preparation

Step 1

Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add the onion, 1/2 tsp salt and a few grinds of pepper and cook until the onion is just tender, about 5 minutes.

Add the garlic and cook 1 minute. Stir in the wine to deglaze the pot and scrape up any browned bits, then simmer until mostly evaporated, 1 to 2 minutes.

Stir in chicken broth, tomatoes, beans, 1/2 tsp salt and a few grinds of pepper and bring to a boil. Reduce the heat and simmer, stirring occasionally until the tomatoes are soft and the mixture is thickened, about 12 - 15 minutes.

Meanwhile, preheat the broiler. Toss the sausages with the remaining 2 Tbsp olive oil on a baking sheet. Broil, turning halfway through until well browned and cooked through, 6 to 8 minutes. Let rest about 5 minutes.

Remove the bean mixture from the heat and stir in the arugula until just wilted; spoon into bowls. Slice the sausage in halt and add to the bowls. Top with basil and cheese.

From Food Network Magazine, December 2018