Recipe

Fagiolata with Sausage and Vegetables

Hearty Italian Sausage and Vegetable Stew

4.5 out of 5

Indulge in the flavors of Italy with this comforting Fagiolata recipe. This traditional Italian stew combines savory sausage, tender vegetables, and creamy beans to create a hearty and satisfying dish.

Soup› Vegetable Soup› Fagiolata

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

15 minutes

Cooking time

45 minutes

Total time

1 hour

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Mediterranean diet, Gluten-free diet, Dairy-free diet, High-protein diet, Low-carb diet

Allergens

Dairy (Parmesan cheese)

Not suitable for

Vegan diet, Vegetarian diet, Paleo diet, Keto diet, Nut-free diet

Ingredients

1 lb (450g) Italian sausage, casings removed 1 lb (450g) Italian sausage, casings removed
1 onion, diced 1 onion, diced
2 cloves of garlic, minced 2 cloves of garlic, minced
2 carrots, diced 2 carrots, diced
2 celery stalks, diced 2 celery stalks, diced
1 red bell pepper, diced 1 red bell pepper, diced
1 can (14 oz / 400g) diced tomatoes 1 can (14 oz / 400g) diced tomatoes
2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
2 cups (400g) cooked cannellini beans 2 cups (400g) cooked cannellini beans
1 tablespoon tomato paste 1 tablespoon tomato paste
1/2 cup (120ml) red wine 1/2 cup (120ml) red wine
2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
2 sprigs of fresh thyme 2 sprigs of fresh thyme
Salt and pepper to taste Salt and pepper to taste
Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 30g, 10g
Carbohydrates (total, sugars): 20g, 5g
Protein: 25g
Fiber: 5g
Salt: 1.5g

Preparation

1.
In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned and cooked through. Break it up into smaller pieces with a wooden spoon.
2.
Add the diced onion, minced garlic, carrots, celery, and red bell pepper to the pot. Sauté for 5 minutes until the vegetables start to soften.
3.
Stir in the diced tomatoes, chicken or vegetable broth, cooked cannellini beans, tomato paste, and red wine. Add the fresh rosemary and thyme sprigs.
4.
Season with salt and pepper to taste. Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, allowing the flavors to meld together.
5.
Remove the rosemary and thyme sprigs from the pot. Taste and adjust the seasoning if needed.
6.
Serve the Fagiolata hot, garnished with grated Parmesan cheese and fresh parsley.

Treat your ingredients with care...

Italian sausage — If you prefer a milder flavor, you can use sweet Italian sausage instead of spicy. Alternatively, you can substitute it with turkey or chicken sausage for a healthier option.
Cannellini beans — If you don't have cooked cannellini beans, you can use canned beans. Rinse them thoroughly before adding them to the stew.

Tips & Tricks

For a richer flavor, you can brown the sausage in a separate pan before adding it to the stew.
If you prefer a thicker consistency, you can mash some of the cooked beans with a fork and stir them back into the stew.
Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.

Serving advice

Fagiolata is best served hot, allowing the flavors to meld together. Serve it in bowls and sprinkle grated Parmesan cheese on top for an extra touch of richness. Accompany it with crusty bread to soak up the flavorful broth.

Presentation advice

To enhance the presentation of Fagiolata, garnish each serving with a sprinkle of fresh parsley. The vibrant green color adds a pop of freshness to the dish. Serve it in rustic bowls or deep plates to showcase the hearty nature of the stew.