Italian Sausage Stew
30 minute deliciousness
Servings 4 people
Calories 512kcal
Equipment
- Chef Knives
- Chopping board
- large pot
- measuring/weighing utensils
- wooden spoon
- tongs
Ingredients
- 800 g cherry tomatoes
- 500 ml vegetable stock
- 400 g cannellini beans
- 4 Italian sausages
- 3 cups kale chopped
- 1 brown onion
- 4 cloves garlic
- 1 celery
- 2 carrots
- 1/2 tsp chili flakes
- 3 sprigs thyme
- 1 tsp oregano
- 2 tbsp olive oil
- Salt & Pepper
Instructions
- Dice vegetables into 1cm sized pieces, crush garlic and chop kale
- Cut sausages into bite sized pieces
- In a large pot add olive oil and cook sausages on medium/high heat until browned approx. 3 minutes
- Remove sausages, reduce the heat to medium and cook onion, celery, carrots & garlic for 4 minutes
- Add tinned tomatoes, stock, herbs, spices and simmer for 10 minutes
- Add beans, kale & sausages and simmer for a further 5 minutes
- Serve with some grilled bread
Notes
Tips/Tricks
- I cut the sausages up before browning them – this way you get bite-sized pieces and the casing keeps them somewhat intact. Alternatively, you can remove from casings and make them into mini meatballs
- you can use any tinned tomatoes but for this recipe, I used tinned cherry tomatoes. If using plum tomatoes you need to chop the tomatoes up before adding them in
- Tuscan stew is freezer friendly so feel free to make double the portion and freeze some for a delicious quick dinner. Alternatively, it will keep for up to 3 days in the fridge
Nutrition
Calories: 512kcal | Carbohydrates: 14g | Protein: 19g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 85mg | Sodium: 1366mg | Potassium: 697mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10499IU | Vitamin C: 69mg | Calcium: 130mg | Iron: 3mg