I garnished it with parsley and two Parmesan Tuiles. Served it with garlic bread and a nice glass of wine.
HERBED WHITE BEAN AND SAUSAGE STEW
Recipe adapted from The New York Times
2 TBSP. extra virgin olive oil, more for serving
1 pound sweet Italian sausage ( I used spicy Italian turkey sausage) sliced 3/4" thick
1 TBSP. tomato paste
1/2 tsp. ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
2- 15.5 oz cans of white Northern beans (any medium size white beans will work)
4- 14oz cans Chicken Broth (use less for more of a stew or more for more of a soup. If you don't have 4 cans you can use a combination of broth and water)
2 tsp. kosher salt, or to taste
2 fresh thyme sprigs
1 large fresh rosemary sprig
1 bay leaf
2 tsp. balsamic vinegar, more for serving
1/2 tsp. ground black pepper, more to taste.
Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, chicken broth, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Reduce heat to low, add the sausage back to the pot and simmer gently for about 15 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil. Sprinkle some chopped parsley on top if desired and garnish with some Parmesan Tuiles.
To make Parmesan Tuiles, grate some good quality Parmesan cheese. Spread the cheese in a circle on a silpat and bake in the oven at 350~ until cheese starts to bubble and turn brown. You can also heat a non-stick pan over medium-high heat and drop circles of Parmesan cheese in pan and cook until cheese starts to bubble and turn brown. Remove from pan and cool on a rack.
Thanks Sharon for a great recipe!