CANNELLINI BEANS AND ITALIAN SAUSAGE

By joanmarie

Ingredients

• 2 packages (19 ounces, each) Johnsonville® Mild Italian Sausages
• 2 cups dried cannellini beans, sorted and rinsed
• 7 cups water
• 10 fresh sage leaves, divided
• 1 medium Roma tomato, cored and cut in half
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 cup finely chopped onions
• 2/3 cup finely chopped carrots
• 2/3 cup finely chopped celery
• 1/8 teaspoon red pepper flakes
• 1 can (15 ounces) crushed tomatoes
• 1 1/2 cups chicken stock
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup Mascarpone cheese

Details

Preparation time 20mins
Cooking time 150mins
Adapted from TASTEOFHOME.COM

Preparation

Step 1

•In a large bowl, pour beans, add water to a level of 3 inches above
beans and soak for 6 hours or overnight. Drain.
•Place beans in a soup kettle or Dutch oven; add 7 cups of water, 5
sage leaves and tomato. Bring to a boil; reduce heat and simmer uncovered for 1-1/2 to 2 hours or until beans are almost tender.
•Drain and reserve beans; discard liquid, sage and tomato. In a large
saucepan, heat oil over medium heat. Add garlic, remaining sage,
onions, carrots, celery, red pepper flakes and sauté until tender.
Add beans, crushed tomatoes, stock, salt and pepper.
•Cover, reduce heat to low, continue to cook for 15-20 minutes.
•Meanwhile in a large skillet, prepare sausages according to package
directions. Drain. Cut sausage links into thirds. Just before
serving, gently stir mascarpone cheese into beans. Spoon prepared
beans into individual bowls and top with sausage pieces. Garnish
with additional fresh sage.