Recipe by Chef Michael Williams
Italian Sausage and Tomato Stew
- Prep time 25 mins
- Cook time 1 hour
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Simple to make, lots of veggies, good balance of protein, fat and carbs. Therefore this recipe is a winner. Make a double batch and freeze the rest for dinner another day.
Ingredients
Directions
- Bake the sausage until just cooked in either your toaster oven or conventional oven. Once cool, slice into bite size pieces and then set aside.
- Preheat a large pot on medium heat. Add the olive oil and then the onions and peppers. Sauté, stirring occasionally, until lightly browned.
- Now add the leeks and garlic and sauté, stirring frequently for another minute or two.
- Add the tomatoes, broth, beans and thyme and simmer for about 1 hour.
- Add the sliced sausage and season to your preference with the salt and pepper.
- Once you are happy with the flavour, you can reheat and serve or refrigerate/freeze for another day.
Variations
- Since the tomatoes are whole, there will be large pieces in the stew. If you prefer a smoother texture, you can use crushed or diced tomato instead.
- Fresh is always better when its in season. Use almost 4 cups of fresh chopped vine-ripened or roma tomatoes in the summer instead of the canned.
