Featured recipe from Marilu’s table * Tuscan stew
Ahhh, fall. When it gets cool and rainy (or cool or rainy, depending on where you live), a hearty bowl of stew is the perfect meal. Stew has the added benefit of being “man-friendly” – or good for hearty appetites. Plus – this one is a slow-cooker recipe!
Use a turkey or chicken sausage if you eat poultry. Check the label to make sure the casing is also poultry-based (many are still pork-based, and that’s just… not good). We like Trader Joe’s chicken sausages; they come in a variety of flavors. Just check the label, because some contain cheese.
You can also use a soy sausage if you prefer a vegan meal. We don’t like to use too many meat analogs (fake meat products), but sometimes they’re the right choice. Or leave the sausage out, and substitute an extra can of beans – use a different kind of bean for some variety in the color and texture. You may also want to add some of the spices associated with sausage – a little crushed fennel seed and a pinch of red pepper flakes.
Stews freeze well, and make great leftovers.
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Tuscan Stew
Blue * Serves 10
12 ounces dry great northern or navy beans (or 2-3 cans, drained)
1 16-ounce can Italian-style tomatoes, undrained
2 cups vegetable broth (we like Imagine Foods No-Chicken broth)
3/4 pound turkey or chicken sausage cut into 1/2″ slices (see notes above)
1 medium onion, chopped
1/3 cup red wine (whatever you have in the fridge that’s drinkable)
1/2 teaspoon Italian seasoning
1 clove garlic, minced
3 cups fresh spinach, chopped (or 1 10-ounce package frozen chopped spinach, thawed, drained and squeezed dry)
The night before making the soup, rinse the beans. Place the beans in a bowl and cover with water (about 4 cups). Cover the container and let the beans soak overnight. Check on the beans after a few hours; you may need to add more water. If using frozen spinach, place in a bowl in the fridge overnight to thaw.
The next morning, drain the beans, rinse thoroughly, and put in a slow-cooker. Add the tomatoes and their liquid, vegetable broth, 1 cup water, sausage, onion, wine, Italian seasoning and garlic. Cook, covered, on high for 6-8 hours or on low for 11-12 hours or until the beans are tender. To thicken, remove about 1 cup of the stew (but NO sausage) and puree in a blender. Return to the pot and stir. Add the spinach about 20 minutes before serving.
To cook on the stove: Add everything to the pot except the spinach, and cook on low for 3-4 hours (so beans are tender). When beans are tender, puree about 1 cup of the stew (but NO sausage) in a blender. Return to the pot and stir. Add spinach about 20 minutes before serving.
Serve with garlic toast.
