Sausage and Bean Stew

Sausage and Bean Stew


Serves 4 to 6 people

  • 1 pound of hot or mild Italian sausage

  • 2 Tbls of extra virgin olive oil

  • 1 medium yellow onion, sliced

  • 1 green bell pepper, diced

  • 2 carrot, peeled and diced

  • 2 stalks of celery

  • 1 medium zucchini, diced

  • 2 cloves of garlic, chopped

  • 1 8oz can of tomato paste

  • 1/2 cup of red wine.

  • 2 15oz can of diced tomatoes

  • 2 15oz cans of cannelloni beans, drained and rinsed

  • 1 cup of beef broth

  • 1 tsp of fresh rosemary

  • 6 fresh basil leafs, chopped

  • 1 tsp of dried oregano

  • 1/2 tsp of salt

  • 1 tsp of fresh grated black pepper

  • 1/4 cup of fresh flat leaf Italian parsley


  1. In a large frying pan cook the sausage until they are browned on all sides.

  2. Remove the sausage and drain on a paper towel.

  3. Heat the olive oil in a large pot.

  4. Sauté the onions, bell pepper, carrot, celery, zucchini and garlic until slightly tender. Around 2 to 3 minutes.

  5. Stir in the tomato paste and cook for another 2 minutes.

  6. Add the wine, tomatoes, cannelloni beans and beef broth.

  7. Season with rosemary, basil, oregano, salt and pepper.

  8. Turn the heat up and bring the mixture to a boil.

  9. Cut the sausage into 1 to 2 inch pieces and add to the bean mixture.

  10. Lower the heat, over and simmer for 1 hour.

  11. Serve and garnish with parsley.

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