Hearty Sausage Stew Recipe With White Beans and Carrots

• 2 tablespoons extra virgin olive oil, plus more to serve
• 1 pound hot Italian sausage, sliced into 1-inch pieces
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 medium carrot, scrubbed and diced
• 1 bell pepper, seeded and diced
• 1 medium onion, peeled and diced
• 3 cloves garlic, minced
• 6 cups homemade chicken stock or low-sodium chicken broth (or substitute 6 cups water)
• 1 bay leaf
• 1 pound dried white beans or chickpeas
• 1 teaspoon kosher salt, plus more to taste to taste
• ¼ teaspoon ground black pepper, plus more to taste
• Freshly grated parmesan, to serve

1. 1

   In a large dutch oven over medium-high heat, warm olive oil until just simmering.

2. 2

   Add the sausage and sauté until brown, crispy, and cooked through, about 8 minutes.

3. 3

   Transfer to a plate.

4. 4

   Add the tomato paste and oregano to the dutch oven and cook, stirring occasionally with a wooden spoon, until the tomato paste has taken on color, about 5 minutes.

5. 5

   Add the carrot, bell pepper, onion, and garlic, and sauté until slightly softened, about 6 minutes.

6. 6

   Add the chicken broth, bay leaf, and beans and stir to combine; add water if needed to completely submerge the beans.

7. 7

   Bring to a simmer over medium heat, then reduce heat as needed to maintain a simmer.

8. 8

   Simmer the stew, uncovered, until beans are tender, about 2 hours. Add water if needed to keep the beans submerged.

9. 9

   Return the sausage to the dutch oven and simmer for about 10 minutes to allow the flavors to meld.

10. 10

    Season to taste with salt and pepper.

11. 11

    To serve, ladle stew into bowls, drizzle with olive oil, and top with parmesan.

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