Italian White Bean & Sausage Stew - Food Wishes
Not everyone is lucky enough to grow up with an Italian grandmother around, but this hearty, comforting, and delicious Italian White Bean & Sausage Stew is a little bit of what that’s like, in bowl of food form. Above and beyond the warm feels, this easy to make “stew” is fast and very affordable, especially if you use dried beans.
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Tuscan White Bean Soup | Slenderberry
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How to Make Acquacotta (Tuscan White Bean and Escarole Soup) and Piadine (Italian Flatbreads)
Host Bridget Lancaster makes a hearty Acquacotta (Tuscan White Bean and Escarole Soup), ingredient expert Jack Bishop shares tips for buying extra-virgin olive oil, and test cook Keith Dresser makes easy Piadine (Italian Flatbreads).
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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VEGAN TUSCAN RIBOLLITA (WHITE BEAN SOUP)
Friends, you all have been asking for more vegan soup options that are easy to whip up as we enter the winter months. This one is high in protein, loaded with antioxidants, and immune-boosting for the months when we all tend to need that extra help!
This soup is a multi-colored, nutrition-packed powerhouse that comes together in just 30 minutes. For the full recipe, check it out on the blog and right below!
Ingredients:
2 cans white beans, rinsed and drained
1 small bunch dino kale, chopped
1 can chopped tomatoes
3 large stalks celery, chopped
1 small onion, chopped
3 cups broth or water
2 slices day-old sourdough bread, chopped
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
2 garlic cloves, minced
1/2 tsp black pepper
1/2 tsp sea salt
2 Tbsp olive oil
Method:
1. Heat olive oil in a soup pot over medium-low heat until shimmering. Add onion, garlic, carrot, and celery. Caramelize for 4-6 minutes.
2. Meanwhile, blend together 1 cup broth with your sourdough bread. Remove and add to the pan with your vegetables.
3. Add black pepper, salt, thyme, and rosemary.
4. Add the rest of your broth, tomatoes, and white beans.
5. Cook on medium heat until boiling, then reduce to a simmer and cook another 15-20 minutes.
6. Remove from the heat and add dino kale. Stir until wilted. Adjust seasoning as necessary.
7. Serve with additional black pepper and olive oil.
For more healthy recipes like this one, check out my Healthy Cook: $5 Meals Ebook here!
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Healthy Zone ~Tuscan White Bean Soup~
**Remember ...What you put out into this world is what you get back...Be Kind..Be Beautiful***
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Hello my beautiful anti aging friends...a tasty healthy zone soup for your today...Thanks for watching!
What you will need:
8 cups of veggie broth ( 2 32 ounce containers)
2 cups of water
2 large carrots ( diced)
2 stalks of celery ( diced)
1 large onion ( diced)
7-8 cloves of garlic ( minced)
1 1/2 teaspoons of chopped fresh rosemary
1 1/2 teaspoons of chopped thyme
1 teaspoon of chopped fennel seed
1/4-1/2 teaspoon of red pepper flakes
1 package of Melissa's Dried Wild Porcini Mushrooms ( ground to a powder in a coffee grinder)
2 cans of cannelli beans ( white kidney beans) drain but don't rinse
1 can of diced tomatoes ( seasoned with olive oil and garlic or roasted tomatoes)
1 half of a large tub of fresh spinach or kale...or any green you like
salt and pepper
2 Tablespoons of Olive oil
In a large soup pot add olive oil, carrots, celery, onion and garlic...salt and pepper... Sauté about 5 minutes until translucent. Add spices, mushroom powder, cover with one container of broth...Bring to boil, once it boils turn down flame and allow to simmer for 30 minutes...broth will reduce a little...Add beans and tomatoes and remaining broth...simmer for 20-25 minutes more...Add 2 cups of water... Add spinach and allow to cook for about 5 more minutes..Serve with a crusty roll and parmesan cheese...enjoy!!
Make it your own..!!
BISOUS,
Love you all.....Tammy
How to Make Acquacotta (Tuscan White Bean and Escarole Soup)
Host Bridget Lancaster makes a hearty Acquacotta (Tuscan White Bean and Escarole Soup).
Get the recipe for Acquacotta:
Buy our winning food processor:
Buy our winning Dutch oven:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: