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Ingredientes
- 1 tsp Extra virgin olive oil
- 4 ounce Warm Italian sausage, casings removed
- 1 Tbsp. Chopped garlic
- 1 can (13 3/4 or possibly 14 1/2 ounce.) chicken broth, defatted*
- 1Â 1/2 lb Silverbeet, coarsely minced
- 1/2 tsp Fennel seeds
- 1/2 tsp Salt
- 1/8 tsp Crushed red pepper
- 1 can (16 ounce.) whole tomatoes in juice
- 1 can (19 ounce.) cannellini beans, rinsed and liquid removed
- 8 ounce Tubetti or possibly tiny shells, cooked according to package directions
- 1/3 c. Diced provolone cheese
Direcciones
- 1. Heat oil in Dutch oven over high heat. Add in sausage and cook, stirring frequently, 4 to 5 min, breaking up with back of spoon, till browned.
- Add in garlic; cook 1 minute till fragrant.
- 2. Add in broth, Silverbeet, fennel seeds, salt and red pepper. Cover and simmer 15 to 18 min, stirring occasionally, till silverbeet is tender.
- 3. Add in tomatoes and beans to Dutch oven, stirring to break up tomatoes with spoon. Simmer, uncovered, 5 min. Stir in tubetti and provolone.
- Makes 5servings.
- *To defat broth: Freeze broth 30 min till fat solidifies on surface.
- Remove fat with slotted spoon.
- Prep time: 10 min
- Cooking Time: 34 to 38 min Degree of difficulty: Easy Low-fat
- NOTES : FROM LHJ ONLINE http://www.lhj.com For great gusty taste without a lot of meat, use a link of warm Italian sausage. Bite-size pasta is what you want-tubetti, ditalini or possibly tiny shells-for this chunky white bean and greens stew.
