For Garnish:
Fresh parsley, chopped
Grated Parmesan cheese (optional)
Kitchen Equipment:
Large pot or Dutch oven
Stirring spoon
Knife and cutting board
Measuring cups and spoons
Directions:
Step 1: Sauté the Sausage
Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
Brown the Sausage: Add the sliced chicken sausage to the pot and cook for about 5-7 minutes, or until browned. Use a spoon to break it up into smaller pieces as it cooks.
Step 2: Add the Vegetables
Incorporate Aromatics: Add the diced onion, garlic, carrots, celery, and bell pepper to the pot. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
Step 3: Build the Stew
Add Tomatoes and Broth: Stir in the diced tomatoes, white beans, chicken broth, dried thyme, dried oregano, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Simmer: Reduce the heat to low and let the stew simmer for about 20-30 minutes, allowing the flavors to meld. If you’re adding spinach or kale, stir it in during the last 5 minutes of cooking.
Step 4: Serve
Taste and Adjust: Before serving, taste the stew and adjust the seasoning as needed. Remove the bay leaf.
Garnish: Ladle the stew into bowls, garnish with fresh parsley and grated Parmesan cheese if desired, and serve hot.
Tips and Tricks:
Sausage Variations: Feel free to use any type of chicken sausage you prefer, such as Italian, spicy, or herbed varieties for different flavor profiles.
Vegetable Swaps: This stew is versatile! You can add other vegetables like zucchini, potatoes, or green beans based on what you have on hand.
Make It Spicy: If you like a little heat, consider adding red pepper flakes or a splash of hot sauce to the stew.
Cooking Ahead: This stew keeps well in the refrigerator for up to 4 days, making it perfect for meal prep. Just reheat on the stovetop or in the microwave when you’re ready to eat.
Storing Leftovers:
Leftover Hearty Chicken Sausage & White Bean Stew can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for later use; just be sure to cool the stew completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop or in the microwave.
