Salsiccia e Fagioli

Ingredients

Italian sausages

1 pound, removed from casings

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Cannellini beans

2 cans (15 ounces each), rinsed and drained

Diced tomatoes

1 can (14.5 ounces), with juices

Chicken broth

4 cups

Fresh rosemary

2 tablespoons, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the Italian sausages to the pot and cook until browned on all sides, about 8–10 minutes. Remove the sausages from the pot and slice them into bite-sized pieces.
3. In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent and softened, about 5 minutes.
4. Stir in the cannellini beans, diced tomatoes (with their juices), chicken broth, and chopped rosemary. Bring the mixture to a gentle simmer.
5. Return the sliced sausages back into the pot. Season with salt and pepper to taste.
6. Cover the pot and let the stew simmer for 30 minutes, stirring occasionally to ensure it doesn't stick. This will allow the flavors to meld beautifully.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh rosemary if desired, and provide crusty bread for dipping.