Rustic sausage bean stew plated full overhead featured

Rustic Sausage and Bean Stew


  • 1½ pounds Italian turkey sausage links (4-5)
  • 3 carrots, chopped
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 can diced tomatoes, 5 ounces, not drained
  • 1 can cannellini beans, 14.5 ounces, rinsed and drained
  • 1 quart chicken stock
  • Basil
  • 8 ounces whole wheat shell pasta
  • 8 ounces spinach
  • Parmesan cheese


Brown the sausage links in a 5 QT SmartSteam™ or large nonstick sauté pan over medium heat. Remove the sausages and let them cool slightly. Add the carrots, onion and garlic, cooking for 3-5 minutes. Cut the sausage links into four pieces each.

Add the sausage back to the pan, as well as the tomatoes, beans, chicken stock and pasta. Bring the mixture to a boil, and then simmer until the pasta is tender and most of the stock is absorbed, stirring occasionally. Add the spinach and Parmesan, mixing well. Serve.


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