Because woman cannot live on cinnamon rolls and soft batch cookies alone (although woman may have fun trying) – Tuscan Sausage and Vegetable Stew! We recently had the most gorgeous fall weekend. We’re talking 68 degrees and sunny, no breeze — perfect for winterizing our landscaping. I spent one of the days clipping back our hostas, hydrangeas, lilacs, and wild grasses and, although I could barely walk by the end, I didn’t want to go inside. Our block felt like the set of a Hallmark movie – people walking dogs, raking leaves, and talking over fence lines while red, orange and yellow leaves fell and fluttered over our heads. The obnoxious buzz of my leaf blower and electric saw really completed the scene, I think. Alas I had worked up quite the appetite and there was a big pot of Tuscan Sausage and Vegetable Stew on the stove ready to be dished up and devoured. Coming in from an afternoon of yard work or not, this stew will nourish your body and soul!
Tuscan Sausage and Vegetable Stew
Fresh vegetables including carrots, celery, potatoes, and baby spinach are simmered with canned tomatoes, chicken broth, beans, and diced kielbasa to create an absolutely scrumptious and hearty stew. I could eat bowl after bowl of this stuff – it is SO good! My kids love this stew too, and sometimes I’ll add cooked small cut pasta like rings, stars, or orzo to their bowls. This stew is not only terrific fresh but reheats well and keeps for several days so it’s great for easy lunches. Add a few crackers or a sliced apple and you’re set. Also, due to its hearty, healthy, and comforting nature, this stew would make a terrific delivery to a friend or family member who’s just had a baby or surgery, or is in need. Definitely a food-hug type of dish!
How to Make This Recipe
Start by heating a drizzle of extra virgin olive oil in a large soup pot or Dutch Oven over heat that’s just a touch above medium. Add chopped carrots, celery, shallots, kielbasa, and garlic then season with homemade seasoned salt and pepper. Cover with a lid then cook for 7 minutes to start softening the vegetables.
Remove the lid then continue to saute until the vegetables are tender, and then add chicken broth, petite diced tomatoes, drained and rinsed Great Northern or garbanzo beans (I’ve used both and can’t pick a favorite!) and Italian seasoning. Bring the liquid to a boil then add 2 cups diced russet potatoes (~1 medium-sized potato) then partially cover, turn the heat down to medium, and simmer until the potatoes are tender, 20-25 minutes.
Last step is to add 2 packed cups baby spinach that have been chopped. Stir then cook until the spinach has wilted, just a minute or so.
That’s all she wrote! Scoop the stew into bowls then serve with crackers and lots of freshly grated parmesan cheese, if you please. I hope you love this hearty, soul-satisfying dish as much as we do — enjoy!
Like this recipe? Share it with friends!
