| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 onion, diced
- Kosher salt and freshly ground pepper
- 3 cloves garlic, minced
- 1/4 cup dry red wine
- 1 cup low-sodium chicken broth
- 2 14-ounce cans cherry tomatoes
- 1 29-ounce can cannellini beans, drained and rinsed
- 6 links sweet Italian sausage (about 1 1/4 pounds)
- 1 5-ounce package baby arugula (about 8 cups)
- Sliced fresh basil and grated parmesan cheese, for topping
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is just tender, about 5 minutes. Add the garlic and cook 1 minute. Stir in the wine to deglaze the pot and scrape up any browned bits, then simmer until mostly evaporated, 1 to 2 minutes. Stir in the chicken broth, tomatoes, beans, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes are soft and the mixture is thickened, 12 to 15 minutes.
- Meanwhile, preheat the broiler. Toss the sausages with the remaining 2 tablespoons olive oil on a baking sheet. Broil, turning halfway through, until well browned and cooked through, 6 to 8 minutes. Let rest about 5 minutes.
- Remove the bean mixture from the heat and stir in the arugula until just wilted; spoon into bowls. Slice the sausages in half and add to the bowls. Top with basil and cheese.
Nutrition Facts
| Calories | 630 |
| Total Fat | 31 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 43 milligrams |
| Sodium | 1382 milligrams |
| Carbohydrates | 50 grams |
| Dietary Fiber | 20 grams |
| Protein | 31 grams |
| Sugar | 13 grams |
Reviews
I needed a quick idea for dinner and this was as delicious as it looks! I used bottled tomatoes from my garden in place of the canned cherry tomatoes. YUM