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Tuscan White Bean and Sausage Crockpot Stew
15 minutes
7 hours
Yield: 6 servings
Steps
- 1. Brown the chicken sausage slices in olive oil for 3 minutes per side and transfer to crockpot.
- 2. Sauté onion, carrots, celery, and garlic in the same skillet for 5 minutes. Add to crockpot.
- 3. Add beans, diced tomatoes, broth, water, thyme, basil, rosemary, red pepper flakes, bay leaf, and salt. Stir to combine.
- 4. Cover and cook on LOW for 7–8 hours or HIGH for 4 hours until beans are tender.
- 5. Stir in spinach or kale during the last 10 minutes. Adjust seasoning and serve warm with Parmesan.
Notes
- For a thicker stew, mash some beans or stir in barley.
- Store leftovers in airtight containers for up to 4 days or freeze for 3 months.
- Reheat gently with a splash of broth before serving.
Originally published at inameals.com. Reproduced for personal collection.
