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Fast Italian Stew

 Fast Italian Stew
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.
6 ServingsPrep: 20 min. Cook: 30 min.


  • 1 pound ground beef
  • 1/2 pound Johnsonville® Mild Ground 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


  • 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 wilted.
  • Sprinkle each serving with Parmesan cheese. Yield: 6 servings.

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Fast Italian Stew (continued)

Nutritional Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.