Add carrots, garlic, beans, onions, tomatoes, chicken broth, thyme, and chicken sausage to a 6-quart slow cooker. Cover and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours or until beans are tender and cooked through.
Soup, Chili & Stew
Sausage Bean and Pasta Stew
We love coming home to a warm homemade meal. With dietitian Amanda's simple substitutions, you can come home to a steaming bowl of tasty stew that's also good for you too.
To get more of dietitian Amanda's recipes and substitution tips, watch her segment, Substitute Teacher, on HSTV.com.
Servings and Ingredients
|2 c. carrots, peeled and chopped|
|4 tsp. garlic, minced|
|8 oz. great northern white beans, dry, rinsed, and picked over|
|1 c. Hy-Vee Short Cuts chopped white onions|
|1 can(s) (14.5-oz.) Hy-Vee no-salt-added fire-roasted diced tomatoes|
|3 c. Hy-Vee no-salt added chicken broth|
|6 sprig(s) fresh thyme|
|1 lbs. Al Fresco chicken sausage links|
|½ c. whole wheat elbow pasta, dry|
|2 tsp. Gustare Vita balsamic vinegar|
|½ box(es) (10-oz.) Hy-Vee frozen chopped spinach, thawed and drained|
|2 tbsp. fresh parsley, chopped|
|Hy-Vee ground black pepper|
|Hy-Vee Bakery bread, for serving|
Things To Grab
- 6-quart slow cooker
Hyvee Culinary Expert TipTie the sprigs of thyme together with 100% kitchen twine. This makes the sprigs easy to remove from the stew once it has infused all of its flavors.
Remove lid from slow cooker, remove and discard thyme sprigs. Transfer sausage links to a cutting board and cut into bite-size pieces. Remove thyme sprigs. Add pasta to slow cooker and cook until al-dente, about 20 minutes.
Turn off slow cooker and stir in cut sausages, balsamic vinegar, spinach, and parsley. Season, to taste with kosher salt and pepper. Serve with Hy-Vee Bakery bread, if desired.
260 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 40mg
- Sodium: 390mg
- Total Carbohydrates: 35g
- Protein: 18g
Vitamin D 0%