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Tuscan Bean Stew


Tuscan Bean Stew

  • Author: Tammie Duggar
  • Yield: 6 Servings 1x



1 Tablespoon Coconut Oil

1/2 Cup Finely Chopped Fresh Fennel

1/2 Pound Organic Italian Sausage (crumbled)

2 Cloves Garlic (minced)

4 Cup Organic Chicken Broth

2 Cup Water

2 Cans (15 Oz.) Great Northern Beans, Rinsed And Drained

1 Teaspoon Dried Basil

2 Ripe Roma Tomatoes, Chopped

1/2 Cup Thinly Sliced Fresh Basil Leaves


In a stock pot over medium heat, melt the coconut oil. Stir in the fennel, garlic and sausage. Saute until sausage in browned.

Add in the chicken broth, beans and dried basil. Bring mixture to a boil. Reduce heat to low, cover pot and simmer 20 minutes.

Just before serving, remove 1 cup of the soup and place in a blender or food processor and puree. (This is a optional step, but makes the stew appear to have a creamed base.) Return blended mixture to the stock pot and stir in the tomatoes and fresh basil.

Serve immediately.

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