If you haven’t already gotten the memo, it’s freezing outside. So in order to survive these temperatures, I stick to the following rules:
- Put chapstick on before you leave the house.
- Find a good pair of shoes that will keep your feet warm. Icicle toes are the worst.
- When walking outside, cover up every square inch of your body so nothing is exposed.
- Cuddle.
- Make a hearty dish that warms your insides.
The Food Network is often on in the background of my house and my ears perked up one Sunday morning when this recipe came on Giada At Home. It looked beautiful, sounded delicious, and seemed like a great dish to get me through this winter. Also, it’s a healthy concoction of vegetables and the Italian sausage really packs a punch. It strikes a great balance of being comforting and light all at the same time.
While I wouldn’t call this dish “quick” it’s perfect for a Sunday and it’s not complicated in the least. Enjoy my friends, and please stay warm.
Cannellini Bean and Sausage Stew
Ingredients:
- Vegetable oil cooking spray
- 2 tablespoons extra-virgin olive oil
- 2 medium fennel bulbs, outer layers removed, chopped
- 1 medium onion, chopped
- 1 ½ teaspoons kosher salt
- ½ teaspoon red pepper flakes
- One 28-ounce can diced tomatoes
- One 15-ounce can cannellini beans
- One 10-ounce bunch kale, center rib removed, leaves chopped into ½-inch pieces
- 1 cup low-sodium chicken broth
- 4 turkey or chicken Italian sausage links
Directions:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees.
- In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth.
- Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
- While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray it with the cooking spray.
- Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices. (If the sausage is taking a while to cook through, just add it to the mixture in the oven to finish cooking)
- Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.
Makes 4 servings. Great for lunch the next day!
Heaven on a Plate 