Ingredients:

  • 1 lb (450 g) Italian or Lincolnshire Pork Sausage, casings removed
  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 4 cups Low-Sodium Chicken or Vegetable Broth
  • 1 (14.5 oz) can Canned Diced Tomatoes, undrained
  • 2 (15 oz) cans Canned Cannellini Beans, drained and rinsed
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary, finely crushed
  • 1 Bay Leaf
  • Salt and Black Pepper, to taste
  • 2 tablespoons Fresh Parsley, chopped (for garnish)
  • 1 teaspoon Red Wine Vinegar (optional)

Instructions:

  1. Brown the Sausage: Heat the olive oil in the Dutch oven over medium-high heat. Add the removed sausage meat and break it up with a spoon. Cook until the sausage is fully browned and crispy bits form on the bottom of the pot (about 5–7 minutes). Remove the sausage using a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Build the Aromatics (Mirepoix): Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 7–8 minutes until the vegetables have softened and the onion is translucent.
  3. Add the Garlic and Herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant. (Do not let the garlic burn!)
  4. Deglaze and Add Liquid: Pour in a small splash (about 1/4 cup) of the broth and scrape up any browned bits from the bottom of the pot. Add the remaining broth, the canned diced tomatoes (undrained), and the bay leaf.
  5. Simmer and Thicken: Bring the mixture to a low boil, then reduce the heat to a gentle simmer. Cover the pot loosely and cook for 20 minutes to allow the flavors to marry.
  6. Incorporate Sausage and Beans: Return the cooked sausage to the pot. Add the drained and rinsed cannellini beans. Cook for another 15 minutes, stirring occasionally.
  7. Adjust Consistency and Seasoning: Use the back of your spoon to gently mash about 1/4 to 1/3 of the beans against the side of the pot. This releases starch and naturally thickens the stew. Taste the stew, seasoning aggressively with salt and freshly ground black pepper. If the flavor needs lifting, add the optional teaspoon of red wine vinegar.
  8. Serve: Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh chopped parsley.