Sausage and Bean Stew
This soup has all of the rich and hearty flavors you could ever want!
- 1 pound Scott Pete Polish Sausage, sliced into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 6 cloves of garlic, chopped
- 2 carrots, chopped
- 1/2 onion, chopped
- 1 tablespoon fresh thyme
- 1 can (15.5 ounces) cannellini beans
- 1 can (15 ounces) cherry tomatoes
- Salt and pepper
Add one tablespoon of olive to a large skillet over medium-high heat. Add sausage and cook until browned. Transfer sausage to a plate.
Reduce heat to medium-low and add garlic. Cook, stirring often, until lightly browned.
Add carrots, onion, 2 tablespoons of water, half of the thyme, and about a teaspoon of salt and pepper. Cook, stirring occasionally, until the vegetables soften.
Preheat broiler. Combine remaining olive oil, thyme, salt and pepper. Set aside.
Return the sausage to the skillet and add the beans, tomatoes, and 1/2 cup of water. Bring to a boil, then reduce heat to medium and simmer for 5 minutes.
Sprinkle the olive oil, thyme, and salt and pepper mixture over the stew and broil until golden.