This is a simple and hearty winter dish that takes very little time to prep. You can make it in a slow cooker or bake it at 300 in a dutch oven; once you get it started, you just need to sit back and relax for about 6 hours until your meal is ready! Perfect for a quiet afternoon with family or your favorite book.
Note: if you have ever wondered “what do I do with the Parmesan rind after I use all the yummy cheese,” you can add it to soup stock. It adds a lot of nutty deliciousness to soups and dishes like this one.
You will need:
- 1 lb sausage, uncased (I used mild Italian)
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and finely chopped
- 1 1/2 c (~ 8 oz) dried white beans (I used Great Northern)
- 2 cans (14.5 oz) diced tomatoes with their juices (I used some seasoned with basil, garlic and oregano)
- 3 c low-sodium chicken stock
- 3 t fresh thyme, de-stemmed and roughly chopped
- 1 Parmesan rind (optional)
- Salt and pepper, to taste
Then you will…
- In a large nonstick skillet (or your Dutch oven if using), brown the sausage with the onion and garlic over medium heat. Stir frequently to break up the sausage.
- Remove from heat and transfer to your slow cooker (or leave in the Dutch oven).
- Mix in the white beans, diced tomato, chicken stock and thyme.
- Add the Parmesan rind if using.
- Cook on LOW for 7-8 hours or HIGH for 5. The beans should be soft and plump.
- Season with salt and pepper to taste.
- Serve with crusty bread and your favorite salad.