Recipe: Tuscan White Bean Stew with Italian Sausage and Arugula
Welcome spring with an irresistible glass of Sutter Home White Merlot and a bowl of stew brightened with peppery arugula.
Tuscan White Bean Stew with Italian Sausage and Arugula
1 pound Italian sausage, spicy or medium
2 cans (15.5 ounces each) white beans, drained
1 white onion, diced 2 cloves garlic, diced
1 tablespoon dried basil
1 zucchini, chopped
1 yellow squash, chopped
8 ounces fresh arugula
1 can (16 ounces) chopped tomatoes
Juice of 1 lemon
Salt and pepper to taste
1 tablespoon olive oil
Heat olive oil in your slow cooker over high heat. Add sausage and cook until browned. Add onions and cook until translucent. Add garlic and basil, and cook for an additional 2 minutes. Add the tomatoes, squash, and zucchini. Cook for 15 minutes covered on medium-high heat. Add white beans and lemon juice and cook uncovered for 10 minutes. Adjust seasonings to taste with salt and pepper. Mix in the fresh arugula just before serving.
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