Italian Bean Stew

This is a hearty winter meal. I love the red wine and rosemary. Serve with grilled or toasted bread drizzled with olive oil and rubbed with garlic.

1 Tbls olive oil

Italian sausage- sliced or out of the casing your preference

1/2 Onion diced

1 Carrot or 6 or 7 baby carrots diced

2 Cloves of garlic minced

1 Sprig of rosemary chopped

2 Tbls of tomato paste

3/4 Cup of red wine

4oz Can of tomato sauce

4 Cans of cannellini beans-drained and rinsed

Chicken stock

Greens of your choice- I used arugula

Heat the oil in a Dutch oven over medium heat. Add the sausage and cook until browned. Add in the onion and carrots, saute until tender. Add garlic and rosemary saute 1 minute. Add the tomato paste and cook for 1 minute. Pour in the wine scraping up the brown bits from the bottom of the pan. Add the beans and enough stock to just cover. Bring it to a boil and reduce to a simmer. Cook until reduced and thickened. About 30 minutes . Stir in your greens and cook 10 minutes longer. I garnished with parmesan and smoked olive oil.

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