Hearty Tuscan Bean Stew with Sausage and Cabbage

Name: Hearty Tuscan Bean Stew with Sausage and Cabbage
Total time: 630 min
Ingredients: Table salt; 1 pound dried cannellini beans (about 2 cups), rinsed and picked over; 1 tablespoon extra virgin olive oil, plus extra for drizzling; 1 1/2 pounds sweet Italian sausage, casings removed; 1 large onion, chopped medium (about 1 1/2 cups); 2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup); 2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup); 8 medium garlic cloves, peeled and crushed; 4 cups low-sodium chicken broth; 3 cups water; 2 bay leaves; 1/2 medium head savoy cabbage, cut into 1-inch pieces; 1 (14.5-ounce) can diced tomatoes drained and rinsed; 1 sprig fresh oregano leaves; Ground black pepper; 8 slices country white bread, each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)

www.americastestkitchen.com

In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special. We were determined to avoid tough, exploded beans.

Keywords

Italian
Pork
Fruits & Vegetables
Europe
Vegetables
Pasta
Grains
Rice & Beans
Beans
Meat
Main Courses
Stews

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Ingredients

Table salt
1 pound dried cannellini beans (about 2 cups), rinsed and picked over
1 tablespoon extra virgin olive oil, plus extra for drizzling
1 1/2 pounds sweet Italian sausage, casings removed
1 large onion, chopped medium (about 1 1/2 cups)
2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
8 medium garlic cloves, peeled and crushed
4 cups low-sodium chicken broth
3 cups water
2 bay leaves
1/2 medium head savoy cabbage, cut into 1-inch pieces
1 (14.5-ounce) can diced tomatoes drained and rinsed
1 sprig fresh oregano leaves
Ground black pepper
8 slices country white bread, each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)