Tomato Sausage Stew
Tomato Sausage Stew is a main course that serves 6. For $1.48 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 334 calories, 18g of protein, and 13g of fat. This recipe from Taste of Home has 12 fans. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up oregano, chicken broth, onion, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is solid. If you like this recipe, take a look at these similar recipes: Curried Lentil Tomato Sausage Stew, Sundried Tomato Chicken Sausage and White Bean Stew, and Kielbasa Stew 'aka' Sausage Stew.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1 can (15 ounces) navy beans, rinsed and drained
3/4 cup chopped carrots
1/3 cup chopped celery
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 teaspoon dried basil
1 fennel bulb, chopped
2 garlic cloves, minced
1 large onion, chopped
1 teaspoon dried oregano
1/2 cup shredded Parmesan cheese
1 cup uncooked small pasta shells
1/4 teaspoon salt
3 medium tomatoes, peeled, seeded and chopped
1/2 pound turkey Italian sausage links, casings removed
Equipment:
dutch oven
frying pan
Cooking instruction summary:
Directions In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the carrots, fennel and celery; cook until vegetables are softened. Stir in the broth to loosen any browned bits from pan. Add tomatoes, basil, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in pasta and beans. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Sprinkle with cheese. Yield: 6 servings. Originally published as Tomato Sausage Stew in Light & TastyOctober/November 2002, p29 Nutritional Facts One serving (1-1/2 cups) equals 247 calories, 6 g fat (2 g saturated fat), 24 mg cholesterol, 900 mg sodium, 36 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch. Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink.
2. Add garlic; cook 1 minute longer.
3. Drain.
4. Add the carrots, fennel and celery; cook until vegetables are softened.
5. Stir in the broth to loosen any browned bits from pan.
6. Add tomatoes, basil, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
7. Stir in pasta and beans.
8. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Sprinkle with cheese.
Nutrition Information:
covered percent of daily need
