Sausage and Cannellini

2-3 tbsp. extra virgin olive oil
5 Italian sausages links, cut to 4- 5 round pieces
1 large sweet onion, diced
2 medium carrots, diced
3 cloves garlic, minced
1 (28 oz.) can Italian peeled tomatoes, chopped
4-6 large fresh sage leaves, roughly chopped
1 bay leaf
Saltand pepper to taste
2 (15.5 oz) cans cannellini beans, rinsed & strained
Drizzle extra virgin olive oil
Sprinkle Parmesan cheese, grated
3 tbsp. fresh Italian parsley, roughly chopped


1. In a Dutch oven or a medium size deep pan, heat the olive oil over medium heat. Add the sausage pieces. Stir until the sausages have browned, about 7-11 minutes depending on the size of the pieces.

2. Next, add the diced onions and carrots. Cook, stirring occasionally for about 5 minutes. Add the garlic and cook 45-60 seconds. Add the chopped tomatoes, the sage, bay leaf and cook for about 10 minutes. Season with salt and pepper.

3. Add the strained beans and continue cooking 10-15 minutes. Adjust seasoning if needed. When the sausage and vegetables are tender remove from the stove. Serve in a rustic bowl. Top with a drizzle of extra virgin olive oil, fresh parsley and fresh grated Parmesan cheese. Serve with crusty bread.

1 comment:

  1. Alba,

    Today is a good day for a good stick-to-your ribs meal like this one. Thanks for the inspiration!