Italian Sausage and Cannellini Bean Cassoulet Recipe

Update Servings
  • 28 ounces can Cannellini Beans - rinsed and drained
  • 2 medium onions - chopped
  • 8 cloves garlic - minced
  • 1 1/2 pounds Italian sweet sausage, casings removed and crumbled
  • 1 cup each low sodium chicken broth and beef broth
  • 1 teaspoon dried sage
  • 2 carrots - peeled and chopped
  • 2 celery ribs - chopped
  • 1/4 cup fresh parsley - chopped
  • 2 cups canned chopped tomatoes, drained
  • Freshly grated Parmesan cheese
  • Freshly made creamy polenta
  • Heat a large dutch oven over medium heat.
  • Add the sausage. Stir until the sausage has browned lightly, about 7 to 11 minutes.
  • Add the onions, carrots, celery, and parsley.
  • Cook, stirring occasionally, for 5 minutes.
  • Add the remaining garlic and cook for 30 seconds.
  • Add the tomatoes, sage, beans and broth, and continue cooking for 30 minutes.
  • If you are able to get your hands on a Parmesan rind, throw it in while it is simmering.
  • Adjust the seasoning as desired with salt and pepper.
  • Serve over polenta.
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