Sausage and Bean Stew


A Hearty Meal

This hearty Sausage and Bean Stew is perfect any time of year but especially during the fall/winter seasons. It’s comforting and filling plus it makes the house smell good.

I usually make this recipe a few times throughout the year using mild Italian sausage. You can use hot if you prefer. Just make sure you use a good quality store bought sausage because it is essential to the flavor of the dish. Just pick some up at your favorite Italian deli.

Sausage and Bean Stew is an old country-style rustic Italian dish that of best served with a crusty loaf of Italian bread and a nice bottle of Chianti Classico Riserva Ducale Tradizionale.


  • 1 pound of hot or mild Italian sausage
  • 2 Tbls of extra virgin olive oil
  • 1 medium yellow onion, sliced
  • 1 green bell pepper, diced
  • 2 carrot, peeled and diced
  • 2 stalks of celery
  • 1 medium zucchini, diced
  • 2 cloves of garlic, chopped
  • 1 8oz can of tomato paste
  • 1/2 cup of red wine.
  • 2 15oz can of diced tomatoes
  • 2 15oz cans of cannelloni beans, drained and rinsed
  • 1 cup of beef broth
  • 1 tsp of fresh rosemary
  • 6 fresh basil leafs, chopped
  • 1 tsp of dried oregano
  • 1/2 tsp of salt
  • 1 tsp of fresh grated black pepper
  • 1/4 cup of fresh flat leaf Italian parsley


  • In a large frying pan cook the sausage until they are browned on all sides.
  • Remove the sausage and drain on a paper towel.
  • Heat the olive oil in a large pot.
  • Sauté the onions, bell pepper, carrot, celery, zucchini and garlic until slightly tender. Around 2 to 3 minutes.
  • Stir in the tomato paste and cook for another 2 minutes.
  • Add the wine, tomatoes, cannelloni beans and beef broth.
  • Season with rosemary, basil, oregano, salt and pepper.
  • Turn the heat up and bring the mixture to a boil.
  • Cut the sausage into 1 to 2 inch pieces and add to the bean mixture.
  • Lower the heat, over and simmer for 1 hour.
  • Serve and garnish with parsley.

    Serves 4 to 6 people

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