Sausage and Bean Stew
This soup has all of the rich and hearty flavors you could ever want!
Ingredients
- 1 pound Scott Pete Polish Sausage, sliced into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 6 cloves of garlic, chopped
- 2 carrots, chopped
- 1/2 onion, chopped
- 1 tablespoon fresh thyme
- 1 can (15.5 ounces) cannellini beans
- 1 can (15 ounces) cherry tomatoes
- Salt and pepper
Directions
- 1 Add one tablespoon of olive to a large skillet over medium-high heat. Add sausage and cook until browned. Transfer sausage to a plate.
- 2 Reduce heat to medium-low and add garlic. Cook, stirring often, until lightly browned.
- 3 Add carrots, onion, 2 tablespoons of water, half of the thyme, and about a teaspoon of salt and pepper. Cook, stirring occasionally, until the vegetables soften.
- 4 Preheat broiler. Combine remaining olive oil, thyme, salt and pepper. Set aside.
- 5 Return the sausage to the skillet and add the beans, tomatoes, and 1/2 cup of water. Bring to a boil, then reduce heat to medium and simmer for 5 minutes.
- 6 Sprinkle the olive oil, thyme, and salt and pepper mixture over the stew and broil until golden.
