Ingredients:

  • 2 Tbsp Olive Oil
  • 450 g Pork Sausage (casings removed)
  • 1 medium Yellow Onion, finely diced
  • 1 medium Carrot, finely diced
  • 1 stalk Celery, finely diced
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste (double concentrated)
  • 1 tsp Dried Thyme
  • ½ tsp Dried Rosemary
  • ½ tsp Red Pepper Flakes (Optional)
  • ½ cup Dry White Wine (Optional, such as Sauvignon Blanc)
  • 1 large can (794 g) Diced Tomatoes, undrained
  • 3 cups Chicken Stock, low sodium
  • 2 (425 g) cans Cannellini Beans, rinsed and drained
  • 2 Bay Leaves
  • ¼ cup Fresh Parsley, chopped (for garnish)
  • Salt and Black Pepper, to taste

Instructions:

  1. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot (Dutch oven) over medium-high heat. Add the sausage meat (casings removed). Break it up vigorously and cook until browned all over, about 5–7 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving the rendered fat behind in the pot.
  2. Reduce the heat to medium. Add the remaining 1 tablespoon of oil if the pot looks dry. Add the diced onion, carrot, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are soft and translucent.
  3. Stir in the minced garlic, tomato paste, thyme, rosemary, and red pepper flakes. Cook for 1 minute until fragrant, allowing the tomato paste to 'toast' and deepen its flavor. Pour in the white wine (if using) and scrape the bottom of the pot to lift any browned bits. Let the wine bubble and reduce by half (about 2 minutes).
  4. Return the browned sausage to the pot. Stir in the canned diced tomatoes, chicken stock, rinsed cannellini beans, and bay leaves. Bring the mixture up to a gentle boil, then immediately reduce the heat to low.
  5. Cover the pot partially (leaving a small gap). Simmer for 35 minutes, or until the stew has thickened nicely and the flavors have married. Stir every 10 minutes to prevent sticking.
  6. Remove and discard the bay leaves. Taste the stew and adjust the salt and pepper as needed. Turn off the heat and let the stew stand, covered, for 5 minutes. Stir in the fresh chopped parsley just before serving.