Hearty Tuscan Bean Stew with Sausage and Cabbage | America's Test Kitchen

Name: Hearty Tuscan Bean Stew with Sausage and Cabbage | America's Test Kitchen
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)

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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)