This was actually the first dinner I ever made Ben, and though I’ve posted a picture of it before, I’ve never gotten around to putting the recipe up! Adapted from a Real Simple recipe, it’s definitely one of my favorites- a light but still hearty stew that couldn’t be easier to make!
Ben and I kicked off the Christmas season by having this stew with some crusty bread and a glass of Moscato in front of the TV as we watched the Rockefeller Center Tree Lighting! I always love the cozy feel of those first few days of December, when Christmas music (which is now officially given my “OK” to listen to since it’s after Thanksgiving) is still fresh on the radio. I’ve been taking full advantage of my precious Pandora Mariah Carey station with the hopes of hearing “All I Want for Christmas is You” at least 6 times in one sitting 😛
I have to say, I don’t get the same warm and fuzzy feel from the twelve gazillion jewelry commercials on every single TV channel…
I hope this stew warms your bones the same way it warmed ours tonight! Happy December, ya’ll!
- 1 tbsp EVOO
- 2 onions, diced
- 4 turkey sausage links, fully-cooked and sliced thinly
- 4 cloves of garlic, minced
- 1/2-3/4 cup white mushrooms, sliced
- 2 cans Great Northern or Cannellini beans, rinsed and drained
- 2 cans sliced, peeled tomatoes or diced tomatoes, in their juice
- 6 whole carrots, sliced
- 1 large bunch of fresh kale or spinach, rinsed well and torn into small pieces
- 1 32 oz carton of low-sodium chicken broth (plus additional if needed! I ended up adding 1 tsp of Better than Bullion and about 2 more cups of water)
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp dried Italian herb blend
- 1 tsp dried rosemary
- A sprinkling of dried bay leaf
- Salt and pepper, to taste
- Grated parmesan cheese, to taste
- Crusty whole grain bread
- Slice onions, mushrooms and garlic thinly.
- Heat EVOO in a saute pan on medium heat.
- Saute onions, mushrooms, and garlic until soft, about 4 minutes. Make sure to scrape up all the brown bits in the bottom of the pan!
- Add onion mixture to a large stockpot.
- Transfer sliced turkey sausage to the saute pan, adding additional oil if needed. Cook on medium heat for 3 minutes, stirring occasionally, until browned on both sides.
- Add sausage to stockpot.
- Add chicken broth and all herbs to stockpot.
- Add tomatoes and carrots to stockpot and turn heat to medium-high. Allow liquid to come to a boil. Reduce heat to medium-low so that stew is slightly bubbling.
- Add drained beans to pot and simmer stew with lid tilted for 20-25 minutes, stirring occasionally.
- Right before serving, stir in kale pieces until bright green in color (about 2 minutes).
- Ladle stew into bowls. Sprinkle with additional salt and pepper and parmesan cheese.
- Serve with a side salad and crusty whole grain bread.