| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound hot and/or sweet Italian sausage, cut into 1-inch pieces
- 6 cloves garlic, chopped
- 2 carrots, chopped
- 1/2 fennel bulb, cored and chopped
- 1/2 onion, chopped
- 1 tablespoon fresh thyme
- Kosher salt and freshly ground pepper
- 1/2 cup panko breadcrumbs
- 1 15.5-ounce can navy beans (do not drain)
- 1 15-ounce can cherry tomatoes
Instructions
- Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat; add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate using a slotted spoon. Reduce the heat to medium low and add the garlic to the skillet. Cook, stirring often, until lightly browned, about 2 minutes. Add the carrots, fennel, onion, 2 tablespoons water, 1/2 tablespoon thyme and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables soften, 15 minutes.
- Preheat the broiler. Combine the panko with the remaining 1 tablespoon olive oil, 1/2 tablespoon thyme and 1/4 teaspoon each salt and pepper; set aside. Return the sausage to the skillet along with the beans and their liquid, the tomatoes and 1/2 cup water. Bring to a boil, then reduce the heat to medium and gently simmer until the liquid is slightly reduced, about 5 minutes. Sprinkle the panko mixture evenly over the stew and broil until golden, about 4 minutes.
Nutrition Facts
| Calories | 410 calorie |
| Total Fat | 18 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 40 milligrams |
| Sodium | 1470 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 6 grams |
| Protein | 28 grams |
Reviews
We eat a lot of sausage but am always looking for new ways to prepare it. This is a good go-to recipe, as with the exception of fennel, I always have all the other stock ingredients on hand.
Very flavorful! I liked this very much – and I’m not generally big on fennel flavored dishes. It was easy to make and very filling.
My mom and I made this recipe tonight, we found it in the FN magazine. The calorie info for ours was different than the published recipe, I am assuming the magazine had a leaner sausage; it was published at 410 calories and ours was 460. We did not have thyme, so we substituted with basil. mom emded up using 14oz of sausage and we both agreed that even that was too much. The stew was quite good, though. I am not a fan of Italian sausage and fennel, but we used a mild sausage, and the fresh fennel did not overpower the stew, it was really quite tasty!