I like to call this recipe a Tuscan stew, but I have no hard evidence of it being an Italian recipe.
But I like to use lots of garlic and rosemary, so it seems a fitting name. If you add a little tomato you might be struck by the similarity to Campbell’s bean and bacon soup, my childhood favorite. If you want to go for that effect, use bacon and not sausage.
Cook a good smoked sausage in oil until well-browned, remove, set aside, then in the same pot sauté onions in oil for 10 minutes, add a few chopped carrots and a sprig or two of fresh rosemary, cook a few minutes more, then add chicken stock and dried white beans (Navy or Cannellinis will do nicely), and a cup of strained whole tomatoes (canned) and simmer, lid-on until tender. Serve with steamed rice if you like or a crusty bread.
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