Spicy Sausage, Escarole & White Bean Stew

Spicy Sausage, Escarole & White Bean Stew is a flavorful and comforting dish that combines the richness of sausage, the bitterness of escarole, and the creaminess of white beans.

In a heavy Dutch oven, the dish begins by sautéing onions in olive oil until tender and aromatic. Then, hot Italian sausage is added and cooked until it’s browned and broken into small, flavorful pieces. Garlic is introduced to enhance the savory profile of the stew, followed by cannellini beans that bring a creamy texture and additional protein to the dish.

To balance the richness of the sausage and beans, a small head of escarole is incorporated. The escarole adds a delightful bitterness and vibrant green color to the stew. It’s added in batches, allowing it to wilt and mingle with the other ingredients.

To bring the stew together, lower-salt chicken broth is poured into the pot and the stew is simmered until the beans are heated through and the escarole becomes tender. The stew is seasoned with red-wine vinegar, adding a tangy note that brightens the flavors. Salt is added to taste, enhancing the overall seasoning.

Finally, the Spicy Sausage, Escarole & White Bean Stew is ladled into bowls and garnished with freshly grated Parmigiano-Reggiano cheese. The nutty and salty flavor of the cheese complements the other ingredients and adds a delightful finishing touch.

This stew is perfect for chilly days when you crave a hearty and satisfying meal. Its combination of spices, textures, and flavors make it a comforting and delicious option for a family dinner or a gathering with friends.

SERVES: 4

INGREDIENTS:

• 1 Tbs. extra-virgin olive oil
• 1 medium yellow onion, chopped
• 3/4 lb. hot Italian sausage, casings removed
• 2 medium cloves garlic, minced
• 2 15-oz. cans cannellini beans, rinsed and drained
• 1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
• 1 cup lower-salt canned chicken broth
• 1 1/2 tsp. red-wine vinegar; more to taste
• Kosher salt
• 1/4 cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS:

1. Heat the oil in a heavy 5- to 6-quart Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes.
2. Add the sausage, raise the heat to medium-high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes.
3. Add the garlic and cook for 1 minute, then stir in the beans.
4. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.
5. When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes.
6. Season to taste with the vinegar and salt.
7. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

NUTRITIONAL INFORMATION:

PER SERVING

• 390 CALORIES | 20G PROTEIN | 40G CARB | 17G TOTAL FAT | 5G SAT FAT |
  8G MONO FAT | 3G POLY FAT | 25MG CHOL | 1,070MG SODIUM | 13G FIBER

NOTE:

• Toasted bread rubbed with garlic and drizzled with olive oil makes a nice accompaniment.