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Fast Italian Stew Recipe

Fast Italian Stew Recipe photo by Taste of Home

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Escarole, a salad green of the chicory family, has broad wavy jagged-edged green outer leaves that whiten near the core. Wash each leaf well, pat dry and trim off white core.

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Fast Italian Stew Recipe

Prep: 20 min. Cook: 30 min.

Yield: 6 Servings

20 30 50

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1/2 pound bulk mild Italian sausage
1 cup chopped onion
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
2 cups cut fresh green beans
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1 cup vegetable broth
1 can (6 ounces) tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 bunch escarole, trimmed and torn
1/2 cup shredded Parmesan cheese

Directions

In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the cannellini beans, green beans, tomatoes, broth, tomato paste, oregano, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add escarole; cover and simmer 5 minutes longer or until escarole is wilted. Sprinkle each serving with Parmesan cheese. Yield: 6 servings.

Nutritional Analysis: 1-1/2 cups equals 339 calories, 14 g fat (6 g saturated fat), 57 mg cholesterol, 1,252 mg sodium, 28 g carbohydrate, 9 g fiber, 26 g protein.

Originally published as Italian Stew in Weeknight Cooking Made Easy Annual 2005, p12

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Fast Italian Stew

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(1-1) of 1 reviews

Reviewed on Nov. 22, 2009 by LAR1629

Very good, hearty meal. I used a 14oz. can of turnkey broth instead of 1 cup of vegetable broth and it was still very thick. I also tossed in some mushrooms because I love them. Some crusty bread warmed in the oven and it's a very complete and satisfying meal.