Sooooo its been a crazy holiday season! Between working two jobs, prepping for the holiday, shopping, spending time with my family, and I can’t even remember what else, I’ve barely had time to even go grocery shopping! (I know I’m just as appalled as you are, try not to judge.) As much as I love Christmas, to me it’s the most magical time of the year; I’m happy that things are finally getting back to normal. I’ve actually had a minute to sit down, come up with a recipe, and actually prepare it! It felt good to be back at it, and it made me realize how much I didn’t like not having the time or energy to be able to. No more of that! So here it is the first recipe of the year…Sausage Winter Stew!
This dish can be whipped up in no time, and is super easy on the wallet! (I don’t know about you, but light on the wallet is something I need after all that christmas shopping.) To buy all the ingredients for the recipe, plus a loaf of fresh bread, only cost 16$! I mean come on! For AT LEAST three seperate meal-sized servings for two people, how can you beat that?! You can’t.
So without further drag, I’ll get right down to it!
- 1 pound ground Italian sausage
- 2 medium carrots; thin sliced
- 2 stalks celery; thin sliced
- 1/2 medium yellow onion; diced fine
- 3 cloves garlic; minced
- 1 sprig rosemary; stripped and fine chopped
- 3 sprigs thyme; stripped
- 1 can black beans; drained and rinsed
- 1 can cannellini beans; drained and rinsed
- 1 can italian seasoned diced tomatoes
- 4 cups chicken broth
- salt & pepper
- 1/2 head cauliflower; sliced small
- 1/2 box of Ditalini pasta; cooked seperate
- Parmesan; optional for topping
- In a small pot, cook Ditalini for 9 minutes at a full boil. Leaving it slightly undercooked so it doesn’t become overcooked once added to the stew. Drain off all except 3/4 cup of water. Set pasta and water aside
- In a large soup pot or dutch oven, drizzle the bottom with olive oil (less than a tablespoon) add sausage and cook over medium heat. Using a wooden spoon break up the sausage into small chunks. Cook for about 8 minutes or until it begins to brown.
- Add celery, carrots, and onion and cook covered with lid until the veggies become soft or about 5 minutes. (Covering the pot once you add the veggies really helps add a huge amount of flavor and cooks the veggies that much faster.)
- Add garlic, rosemary, thyme, and season with salt and pepper to taste. Let cook about 1 minute or until fragrant.
- Add the beans, diced tomatoes, and chicken broth stirring well to really combine all ingredients. Simmer together for 8-10 minutes.
- Now is when I like to add the cauliflower. I prefer it to be slightly crisp instead of mushy. Let simmer another 4 minutes.
- Finally add pasta, and simmer another 2 minutes to combine flavors.
- Serve in GIANT bowl, and you have the option to top with parm! (cheese should never be optional!)
I hope you enjoy cooking, and devouring this as much as I did!
Until next time,