Easy Italian White Bean Stew Recipes

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EASY ITALIAN WHITE BEAN STEW



Easy Italian White Bean Stew image

Provided by Alex

Time 45m

Number Of Ingredients 20

2 tbsp extra virgin olive oil
4 ounces bacon or ham, diced small (about 4 strips of bacon)
1.5 cups yellow onion, diced (about 1/2 medium onion)
1 cup celery, diced (about 2 stalks)
3 large cloves of garlic, minced
1/2 tsp crushed chili flakes
a splash of white wine (if you have some open, you can omit) (about 3-4 tbsp is a splash to me...)
2 [15-ounce] cans great northern beans, drained and rinsed (no salt added)
1 [32-ounce] carton of vegetable broth or chicken broth
1 parmesan cheese rind
1 tsp dried rosemary (you can sub 1 fresh sprig of rosemary if you have it! )
1/2 tsp dried oregano
1 bay leaf
zest of 1/2 lemon
1 tsp kosher salt, or more to taste ()
1/2 tsp freshly cracked black pepper, or more to taste
3 cups baby spinach (you can omit this if you don't have it.)
juice of 1 lemon (about 2 tablespoons)
grated parmesan cheese
flat leaf parsley, chopped

Steps:

  • Heat a dutch oven (or large soup pot) over medium heat.
  • Add the olive oil and bacon and cook, stirring, until the bacon is almost cooked, 3-4 minutes.
  • Add the onion, celery, garlic, and chili flakes and a pinch of salt and pepper. Continue to cook, stirring, until the vegetables are tender, about 5 minutes.
  • Add the white wine and continue to cook, stirring and scraping up any of the browned bits on the bottom, until the wine has reduced by half, about 2 minutes.
  • Add the beans, broth, cheese rind, rosemary, oregano, bay leaf, lemon zest, salt, and pepper and bring contents to a boil. Once boiling, reduce the heat to a light simmer (about medium-low heat), cover, and cook for about 25 minutes, stirring occasionally.
  • Stir in spinach, if using, and the juice of a lemon. Taste and add more salt and pepper, if desired. Continue to cook, uncovered and simmering, for about 5 more minutes.
  • Serve in bowls and top with a tiny drizzle of olive oil, a sprinkle of grated parmesan and parsley. Enjoy.

ITALIAN WHITE BEAN AND SAUSAGE STEW



Italian White Bean and Sausage Stew image

This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h45m

Yield 6

Number Of Ingredients 13

1 ½ cups dry cannellini beans
4 (6 ounce) Italian sausage links with garlic and fennel
1 cup chopped yellow onion
⅓ cup dry white wine
1 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1 bay leaf
6 cups water, or to taste
1 teaspoon salt, plus more to taste
4 cups chopped kale
1 tablespoon extra-virgin olive oil, or to taste
6 tablespoons grated Parmigiano-Reggiano cheese, or to taste
6 pinches red pepper flakes

Steps:

  • Soak beans in cold water, 8 hours to overnight.
  • Drain beans and set aside.
  • Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
  • Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
  • Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
  • Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
  • Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g

ITALIAN CHICKEN AND BEAN STEW



Italian Chicken and Bean Stew image

Bring together chicken thighs, cannellini beans, tomatoes and oregano in this rustic Italian stew.

Provided by Food Network Kitchen

Time 1h

Yield 4

Number Of Ingredients 14

8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1/2 cup dry white wine
2 cups low-sodium chicken broth
One 15-ounce can cannellini bean, rinsed and drained
One 14-ounce can diced tomatoes
1 teaspoon dried oregano
1/3 cup grated Parmesan, plus more for serving
Fresh oregano for garnish (optional)

Steps:

  • Preheat the oven to 425 degrees F. Sprinkle the chicken with salt and pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down, and cook, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
  • Reduce the heat to medium, add the onion, garlic and red pepper flakes and cook until the onions are soft, about 7 minutes. Add the tomato paste and stir until it coats the onions and is a shade darker, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the skillet. Add the broth, beans, tomatoes and oregano and bring to a boil. Nestle the chicken in the skillet along with any juices from the plate. Transfer the skillet to the oven and bake until the chicken is cooked through, about 25 minutes.
  • Transfer the chicken thighs to a platter. Stir the cheese into the bean mixture and season with salt and pepper and garnish with fresh oregano if using. Serve with the chicken and extra parmesan cheese for topping.

EASY ITALIAN STEW



Easy Italian Stew image

Get the dinner entrée on the table quickly with our Easy Italian Stew! Hearty sausage comes together with veggies, beans, and more in this Italian stew.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings, 1 cup each

Number Of Ingredients 7

2 Tbsp. KRAFT Zesty Italian Dressing
1 lb. Italian sausage
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 can (15 oz.) cannellini beans, rinsed
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup elbow macaroni, uncooked
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break into small pieces. Drain.
  • Add broth, stir-fry vegetables, beans and tomatoes; bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 min. or until macaroni is tender, stirring occasionally.
  • Top with cheese.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g

HERBED WHITE BEAN AND SAUSAGE STEW



Herbed White Bean and Sausage Stew image

Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).

Provided by Melissa Clark

Categories     dinner, one pot, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, plus more for serving
1 pound sweet Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, plus more for serving
1/2 teaspoon black pepper, plus more to taste

Steps:

  • Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
  • Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
  • When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 3 grams

FAST WHITE-BEAN STEW



Fast White-Bean Stew image

Categories     Soup/Stew     Bean     Leafy Green     Pork     Tomato     Broil     Quick & Easy     High Fiber     Dinner     Lunch     Fall     Winter     Healthy     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

2 large garlic cloves, chopped
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
1 (14- to 15-ounce) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth
2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups)
1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5-ounce) bag baby romaine or baby arugula (10 cups loosely packed)
8 (3/4-inch-thick) slices baguette

Steps:

  • Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.
  • While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
  • Serve stew with toasts.

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