Pumpkin, White Bean and Sausage Stew

This hearty one-pot meal is a snap to make; everything gets thrown in the pot and simmers together. The flavors are even better if the stew is made the day before, refrigerated and reheated.

Rori Trovato

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Beans and Grains

Soups & Stews

Ingredients

2 tablespoons olive oil		1 teaspoon ground cumin
4 Italian sausage links, either pork or turkey		1 cup canned white beans, drained
1 small onion, chopped		2 tablespoons chopped parsley
2 carrots, peeled and sliced into 1-inch pieces		4 cups chicken broth
2 small potatoes, scrubbed and cut into 1-inch pieces		1 bay leaf
1 small pumpkin, peeled, seeded and cut into 1-inch pieces

directions

Total:

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1
In a Dutch oven or heavy-bottomed 6-quart pot, heat the olive oil over medium high.
2
Brown the sausages on all sides for about 10 minutes and remove onto a plate.
3
Add the onions to the pot and cook for 5 minutes, until slightly translucent.
4
Add the remaining ingredients.
5
Bring to a boil, return the sausage to the pot and reduce the heat to medium low.
6
Cook for about 30 minutes, until the pumpkin is tender when pierced with a fork.
7
Adjust the seasonings with salt and pepper to taste.
8
Remove the bay leaf before serving.

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Pumpkin, White Bean and Sausage Stew

Ingredients

directions