Crockpot Sausage Peppers And Cannellini Bean Stew With Parmesan Recipes

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SLOW COOKER SAUSAGE, BEAN AND PASTA STEW

Two secret ingredients do double-duty in this sausage stew: fire- roasted canned tomatoes boost the flavor and add smoky backbone, while a Parmesan rind-which you can get on its own in many supermarkets-adds a savory, just-slightly-cheesy note and tons of body.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h30m

Yield 6 to 8 servings (or 4 with leftovers)

Number Of Ingredients 14



Slow Cooker Sausage, Bean and Pasta Stew image

Steps:

  • Spread the onions over the bottom of a 6- to 7-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.
  • Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart. Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
  • Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season to taste with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.
  • Cook's Note: This stew is also a great way to use up leftover cooked pasta. Simply omit the ditalini, reduce the water by 1 cup and stir 1 cup of cooked pasta (cut up if long noodles) into the finished stew along with the sausage pieces.

1 onion, cut into 1/2-inch pieces
2 carrots, finely chopped
4 cloves garlic, finely chopped
8 ounces dried white beans, such as cannellini, rinsed and picked over
6 to 8 sprigs fresh thyme, tied with a piece of kitchen twine
1 pound sweet or hot Italian sausage links (4 to 6 links)
One 14.5-ounce can fire-roasted diced tomatoes
3 cups low-sodium chicken broth or stock
One 4 ounce chunk Parmesan rind, optional, plus grated Parmesan, for serving
1/2 cup ditalini pasta
2 tablespoons chopped flat-leaf parsley
2 teaspoons balsamic vinegar
Kosher salt and freshly ground black pepper
Crusty bread, for serving

CROCKPOT SAUSAGE, PEPPERS, AND CANNELLINI BEAN STEW WITH PARMESA

A perfect recipe to use up some of the things in the fridge that need to be used. * Can be South Beach.

Provided by Annacia

Categories     One Dish Meal

Time 4h25m

Yield 10-12 serving(s)

Number Of Ingredients 14



Crockpot Sausage, Peppers, and Cannellini Bean Stew With Parmesa image

Steps:

  • Use a 3 1/2 quart slow cooker for this recipe.
  • Chop onions, red bell pepper, and green bell pepper into pieces about 1/2 inch square. Heat olive oil in a large frying pan, then saute onions and peppers until they begin to soften, then add to slow cooker.
  • Squeeze Italian sausage out of casings and add to frying pan, adding a bit more olive oil if needed. Brown sausage well, breaking apart with turner as it cooks, then add to slow cooker.
  • Pour beans into a colander placed in the sink and rinse with cold water until no more foam appears, then add to slow cooker. Add tomatoes with juice, dried basil, dried oregano, ground fennel, black pepper and bay leaves to slow cooker. Pour chicken stock over other ingredients and stir to combine.
  • Cook on high about 4 hours or on low for all day. Serve hot, with freshly grated parmesan cheese for sprinkling on the stew.
  • (*) South Beach Suggestions:.
  • Make with turkey Italian Sausage, this stew is perfect for any phase of the South Beach Diet, which allows low-glycemic dried beans in small amounts, even for phase one. Since this recipe has a generous amount of vegetables and sausage in proportion to the beans, it would be great for phase one.

2 medium onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon olive oil, plus more for browning sausage if needed
5 links hot Italian sausage (use turkey sausage for South Beach Diet*)
2 (15 1/2 ounce) cans cannellini beans, rinsed in cold water until no more foam appears (or use 3 cups cooked cannellini beans)
2 (14 1/2 ounce) cans petite dice tomatoes
1 teaspoon dried basil
1 teaspoon dried greek oregano
1 teaspoon ground fennel
ground pepper
2 -3 bay leaves
4 cups homemade chicken stock (or use 2 cans chicken broth and add a little water to make 4 cups)
freshly grated parmesan cheese, for serving

CANNELLINI BEAN AND SAUSAGE STEW

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11



Cannellini Bean and Sausage Stew image

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
  • In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
  • While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
  • Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.

Vegetable oil cooking spray
2 tablespoons extra-virgin olive oil
2 medium fennel bulbs, outer layers removed, chopped
1 medium onion, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
One 28-ounce can diced tomatoes
One 15-ounce can cannellini beans
One 10-ounce bunch kale, center rib removed, leaves chopped into 1/2-inch pieces
1 cup low-sodium chicken broth
4 turkey or chicken Italian sausage links

SAUSAGE, BEAN AND PASTA STEW

Two secret ingredients do double-duty in this sausage stew: fire- roasted canned tomatoes boost the flavor and add smoky backbone, while a Parmesan rind-which you can get on its own in many supermarkets-adds a savory, just-slightly-cheesy note and tons of body.

Provided by Food Network Kitchen

Time 8h10m

Yield 6 to 8 servings

Number Of Ingredients 14



Sausage, Bean and Pasta Stew image

Steps:

  • Spread the onions over the bottom of a 5 1/2- to 6-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.
  • Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart.
  • Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
  • Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.

1 onion, cut into 1/2-inch pieces
2 carrots, finely chopped
4 cloves garlic, finely chopped
8 ounces dried white beans, such as cannellini, rinsed and picked over
6 to 8 sprigs fresh thyme, tied with a piece of kitchen twine
1 pound sweet or hot Italian sausage links (4 to 6 links)
One 14.5-ounce can fire-roasted diced tomatoes
3 cups low-sodium chicken broth or stock
One 4 ounce chunk Parmesan rind, optional, plus grated Parmesan, for serving
1/2 cup ditalini pasta
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons balsamic vinegar
Kosher salt and freshly ground black pepper
Crusty bread, for serving

SAUSAGE & CANNELLINI BEAN SOUP

Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. -Marilyn McGinnis, Peoria, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Sausage & Cannellini Bean Soup image

Steps:

  • Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 232 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 837mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 9g fiber), Protein 17g protein.

3 Italian turkey sausage links (4 ounces each), casings removed
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup water
1/4 cup white wine or additional reduced-sodium chicken broth
1/4 teaspoon pepper
1 bunch escarole or spinach, chopped
4 teaspoons shredded Parmesan cheese

SLOW-COOKER WHITE BEAN PARMESAN SOUP

Parmesan rinds are magic. After a long braise, that hard, waxy scrap infuses the entire soup with its rich, distinctive flavor. Here, they make a wholesome soup taste like an incredible indulgence. So don't ever throw them away. They keep in the freezer indefinitely. The wheat berries here are also a great match for the slow cooker. While they may not be the most glamorous grains, they hold their shape and take a conveniently long time to get tender. You can find them at many grocery or natural-foods stores, as well as online. But you can also substitute farro or spelt (whole grains but not pearled). Just note that they'll cook faster and may end up quite soft after an 8-hour cook time.

Provided by Sarah DiGregorio

Categories     dinner, lunch, weekday, soups and stews, main course

Time 10h

Yield 4 to 6 servings

Number Of Ingredients 16



Slow-Cooker White Bean Parmesan Soup image

Steps:

  • Put the soaked, drained beans in a 5- to 8-quart slow cooker, and season them generously with salt and pepper. Add the Parmesan rinds and the wheat berries.
  • Warm the oil in a large skillet over medium-high heat. Add the onion, season generously with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the fennel. Continue to cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 more minutes. Add the celery and garlic, and cook, stirring, until just softened, about 1 minute. Add the fennel seeds and red pepper, and cook, stirring constantly, until combined and fragrant, about 1 minute. Add the rosemary and the wine and let the wine bubble until the pan is almost dry, about 2 minutes.
  • Scrape the mixture from the skillet into the slow cooker. Add the stock, and season it: Add 1/2 teaspoon salt, if you are using low-sodium broth, or 1 teaspoon salt, if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Stir to combine, and cook on low until the wheat berries are tender and the beans are creamy, about 8 to 10 hours. (Taste the beans to make sure they are creamy; they can vary in their cooking time depending on their age.) The soup can hold well on warm for 1 to 2 additional hours.
  • Before serving, remove and discard the rosemary sprigs. Stir in the parsley, lemon juice, and reserved fennel fronds. Taste and add salt and pepper if necessary. Serve in bowls topped generously with grated Parmesan.

Nutrition Facts : @context http, Calories 715, UnsaturatedFat 13 grams, Carbohydrate 86 grams, Fat 23 grams, Fiber 18 grams, Protein 42 grams, SaturatedFat 9 grams, Sodium 1191 milligrams, Sugar 9 grams

1 pound dry cannellini beans, soaked overnight and drained
Kosher salt and black pepper
8 ounces Parmesan, hard rinds cut off and reserved, the rest grated for serving
1 cup wheat berries
1/4 cup olive oil
1 large onion, finely chopped
1 fennel bulb, cored and finely chopped, fronds roughly chopped and reserved
3 celery stalks, sliced 1/2-inch thick
6 garlic cloves, roughly chopped
1 teaspoon fennel seeds
1 teaspoon red-pepper flakes
2 sprigs fresh rosemary
1/2 cup dry white wine
6 cups chicken stock or broth
Leaves from 1 small bunch flat-leaf parsley, chopped
Juice of 1 large lemon

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