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Fast Italian Stew Recipe

Fast Italian Stew Recipe

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.
TOTAL TIME: Prep: 20 min. Cook: 30 min. YIELD:6 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

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 Pairings

Full-Bodied Red Wine

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