Name: Pasta, Sausage, and Zucchini Stew
Yield: Makes 4 Servings
Ingredients: Extra-virgin olive oil, 2 tablespoons, plus more as needed; Kosher salt and freshly ground pepper Fresh basil leaves, ½ cup (¾ oz/20 g), sliced; Fire-roasted tomatoes, 1 can (14.5 oz/455 g); Low sodium, gluten-free chicken broth, 6 cups (48 fl oz/1.5 l), plus more if needed; Small gluten-free pasta, such as elbows or shells, 1 cup (3½ oz/105 g); Large yellow onion, 1, finely chopped; Cannellini beans, 2 cans (15 oz/470 g each), rinsed and drained; Gluten-free Italian-style pork or turkey sausage, ¾–1 lb (375–500 g), casings removed; Garlic, 2 cloves, minced; Zucchini, 2 (about 8 oz/250 g), trimmed and cut into ½-inch (12 mm) cubes; Fresh rosemary, 2 teaspoons minced

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

A cross between a vegetable-packed minestrone and a hearty bean-and-pasta stew, this makes a robust dinner for a cold night. Choose sweet or spicy sausage, and add brightness with fresh basil right before serving.

Ingredients

Extra-virgin olive oil, 2 tablespoons, plus more as needed
Gluten-free Italian-style pork or turkey sausage, ¾–1

Method

In a large pot over medium heat, warm the oil. Add the sausage and sauté until brown, about 5 minutes. Add the onion, garlic, and rosemary and sauté until the onion is translucent, about 5 minutes. Add the 6 cups (48 fl oz/1.5 l) broth, the beans, and tomatoes with their juices and bring to a boil, scraping up any browned bits. Reduce the heat and simmer for 15 minutes t

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