Slow Cooker Tuscan White Bean and Sausage Stew

A robust, slow-cooked stew brimming with Italian sausage, cannellini beans, and savory vegetables in a rich tomato broth, infused with classic Tuscan herbs.

• Prep: 20 min
• Cook: 5 hr
• Total: 5 hr 20 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.19/serving

Dietary

• High-Protein
• High-Fiber
• Low-Cholesterol

Tags

• slow cooker
• comfort food
• rich
• crowd-pleaser

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage (casings removed)
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 2 carrots (peeled, diced)
• 1 red bell pepper (diced)
• 1 can crushed tomatoes
• 2 can cannellini beans (rinsed and drained)
• 4 cup chicken broth
• 1 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 0.25 teaspoon red pepper flakes
• 1 teaspoon salt (to taste)
• 0.5 teaspoon black pepper (freshly ground, to taste)
• 5 ounce fresh spinach (roughly chopped)
• 0.5 cup Parmesan cheese (grated, for serving)
• 5 slice whole grain bread (crusty, for serving)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned. Drain any excess fat and transfer the sausage to a 6-quart slow cooker.
2. In the same skillet, add the diced yellow onion, minced garlic, diced carrots, and diced red bell pepper. Sauté for about 5-7 minutes until the vegetables soften. Transfer the vegetables to the slow cooker with the sausage.
3. Stir in the crushed tomatoes, rinsed cannellini beans, chicken broth, dried oregano, dried thyme, and red pepper flakes (if using) into the slow cooker. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
4. Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the vegetables are tender and flavors are melded.
5. During the last 30 minutes of cooking, stir in the fresh spinach until wilted.
6. Taste and adjust seasoning if needed. Ladle the stew into bowls and top with grated Parmesan cheese, if desired. Serve hot with whole grain crusty bread for dipping.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 4 days, or can be frozen for up to 3 months. For an extra boost of fiber, you can add 1/2 cup of quinoa or farro during the last hour of cooking.

Nutrition (per serving)

• Calories: 690
• Protein: 34.8 g
• Carbohydrates: 72 g
• Fat: 28.9 g
• Fiber: 20.8 g
• Sodium: 3083 mg
• Saturated Fat: 8.5 g
• Sugar: 18.7 g
• Cholesterol: 73 mg