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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


  • 1 pound ground beef
  • 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


  • 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: 339 calories, 14g fat (6g saturated fat), 57mg cholesterol, 1252mg sodium, 28g carbohydrate (11g sugars, 9g fiber), 26g protein.

Reviews for Fast Italian Stew

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LAR1629 User ID: 4555882 149511
Reviewed Nov. 22, 2009

"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."

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