White Bean Stew

By nurseliz

Rachael Ray

Ingredients

• Ingredients
• Tip Cook any extra veggies from your fridge, then add to the stew with the boiled potatoes.
• 1/2 pound baby potatoes, halved
• 1 tablespoon extra-virgin olive oil
• 1/2 pound pork sausage links, cut into 1/2-inch rounds
• 2 15 ounce cans cannellini beans, rinsed
• 3 cups Meat Sauce
• 2 cups chicken broth
• 4 teaspoons herbes de Provence
• Salt and pepper

Preparation

Step 1

Directions

Place the potatoes in a large, heavy pot and fill with enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer for 15 minutes; drain in a colander.
Using the same pot, heat the olive oil over medium heat. Add the sausage and cook, stirring, just until no longer pink, about 8 minutes. Stir in the beans, meat sauce, cooked potatoes, chicken broth and herbes de Provence; season with salt and pepper. Bring to a simmer and cook until slightly thickened, about 20 minutes.