10. Tuscan Sausage and Vegetable Stew
Ingredients
- drizzle extra virgin olive oil
- 13.5oz kielbasa, quartered then chopped
- 2 stalks celery, chopped small
- 2 medium-sized carrots, chopped small
- 1 shallot or small onion, chopped
- 3 cloves garlic, minced or pressed
- homemade seasoned salt and pepper
- 2 teaspoons Italian seasoning
- 15oz can petite diced tomatoes, undrained
- 15oz can great northern OR garbanzo beans, drained and rinsed
- 4 cups chicken broth or stock
- parmesan cheese rind (optional)
- 2 cups diced peeled Russet potatoes (~1 medium-sized potato)
- 2 packed cups baby spinach, roughly chopped
- freshly grated parmesan cheese, for topping
Instructions
- Heat oil in a large soup pot or Dutch Oven over heat that’s just a touch above medium.
- Add kielbasa, celery, carrots, shallot, and garlic then season with seasoned salt and pepper and stir to coat. Place a lid on top then cook for 7 minutes, stirring a couple times. Remove lid then continue to saute until vegetables have softened, 5-6 more minutes.
- Add Italian seasoning, undrained tomatoes, beans, chicken broth and parmesan cheese rind if using, then turn heat up to high to bring stew to a boil.
- Turn heat back down to medium then add potatoes, partially cover with the lid, and simmer until potatoes are tender, 20-25 minutes, stirring occasionally. Add baby spinach then cook until wilted, 1 minute.
- Scoop stew into bowls then top with parmesan cheese and serve.
Recipe Notes
- Add leftover parmesan cheese rinds into stews and soups – it adds the best savory flavor!
- I sometimes add cooked small-shaped pasta to this stew for my kids – mini shells, elbows, alphabet letters, orzo, etc.