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Tuscan sausage and white bean stew
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This is the quintessential one-pot winter meal. The beans will fill you up and are a great source of protein and fibre. You can easily leave out the sausage and use vegetable stock to make it veggie, too
LOVE Life: 2 of your 5 a day
1 tbsp essential Waitrose olive oil
1 essential Waitrose onion, chopped
2 garlic cloves
2 essential Waitrose carrots, diced
4 pork sausages, sliced
500ml fresh chicken stock
500g essential Waitrose cherry tomatoes, halved (or use a 400g can essential Waitrose chopped tomatoes)
400g can essential Waitrose cannellini beans, drained and rinsed
25g pack flat leaf parsley, leaves and stalks separated and chopped
200g cavolo nero, tough stems discarded, leaves roughly chopped
1. Heat the oil in a large pan over a medium heat. Add the onion and sauté for 3 minutes, until beginning to soften. Finely chop the garlic and add along with the carrots; cook for 2 minutes.
2. Add the sausage and cook for 5 minutes, stirring occasionally, until just turning golden.
3. Tip in the stock, tomatoes, beans, parsley stalks and 500ml water. Bring to the boil, then simmer gently for 15 minutes. Add the cavolo nero and simmer for another 5 minutes. Season, stir the parsley leaves through and serve.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in January 2015.