White bean and Italian sausage stew is a wholesome meal packed with fresh garden vegetables, whole grains, fiber and protein in one pot!
ingredient
- 1 cup farro, uncooked
- 3 tablespoons extra-virgin olive oil
- 14 ounces Italian sausage
- 2 pounds swiss chard
- 3 cloves garlic, thinly sliced
- 2 tablespoons yellow onion, minced
- ½ cup red bell pepper, ¼-inch dice
- ¼ teaspoon red pepper flakes, crushed
- ½ teaspoon dried oregano, or chopped fresh
- 2 cups zucchini, sliced, ¼-inch thick
- 1 ½ cups whole tomatoes, canned, chopped (reserve sauce)
- 16 ounces cannellini beans, drained and rinsed
- ¼ cup basil, chopped fresh
- ¼ cup parsley, chopped fresh
Directions
- Bring 2 quarts (8 cups) of water to a boil. Add farro and cook according to package directions. Drain and set aside. In the meanwhile make the stew.
- In a large pan or dutch oven, heat 1 tablespoon of olive oil over medium heat. Cut sausage into ¼-inch slices and add to the pot in a single layer. Cook until lightly browned, about 3 minutes on each side. Transfer to a plate and set aside.
- Add 2 tablespoons oil to the same pan. Reduce heat to medium-low and add garlic, onions, bell pepper, pepper flakes, and oregano, saute for 1 minute.
- Increase heat to medium. Add zucchini and saute for 3 minutes, until tender but not completely cooked about 3 minutes.
- Cut the stems off the swiss chard and discard. Slice the leaves crosswise into 2-inch strips and then add to the pot, saute until just wilted about 2 minutes.
- Turn heat to medium high. Add chopped tomatoes and ¼ cup of the tomato sauce from the can, cook for 2 minutes. Add the sausage to reheat, cook about 2 minutes.
- Add beans and ½ of the cooked farro, stir and simmer for 2 minutes. Season with salt and pepper as needed.
- Add more farro to the bottom of the serving bowls if desired, then add stew on top. Garnish with basil and parsley and serve.
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