November 30th, 2017

Tuscan Sausage and Bean Stew
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I scheduled to doctor appointments today, I thought very far apart.  The first was my eye doctor.  Nothing wrong, I thought, just the routine annual checkup.  Ends up my right eye is substantially failing.  Left eye stayed the same.  This resulted in a battery of tests to see if it was brain related.  So I was almost late for the skin doctor.  Here they decided that the medicine proscribed for all the itchy skin I have was not working and wanted to do a biopsy to ID whether it is an allergy or something else.  Meanwhile I have to change everything I wash with even laundry soap.  So in this busy season I have to go back in two weeks.  

The one good thing was this meal.  It is from the Dinner in a Rush WW cookbook.  Unbelievable amount of food for 6 points.  It serves 4.  There is a serving left.  With Jim eating, it is a miracle.  


2 t EVOO

6 oz. fully cooked Italian-style chicken sausages, halved lengthwise and sliced (I used Aidells)

1 (10oz) package sliced mushrooms

1 small onion chopped

2 garlic cloves, minced

2 (14 oz.) cans diced tomatoes

1 (15 oz.) can channeling beans, rinsed and drained

1 medium zucchini, halved lengthwise and sliced

2 t chopped fresh rosemary

1/4 t salt

2 C baby arugula

1/4 C grated parmesan


  1. Heat oil in Dutch oven over medium-high heat.  Add sausages and cook stirring ofter, until lightly browned, about 3 minutes.  Transfer to a plate with slotted spoon.
  2. Add mushrooms and onion to pot and cook stirring often, until vegetables are softened, about 3 minutes.  Add garlic and cook, stirring constantly until fragrant, 30 seconds.
  3. Stir in reserved sausages, tomatoes, beans, zucchini, rosemary, and salted bring to a boil.  Reduce the heat and simmer uncovered until vegetables are tender, about 2 minutes.  
  4. Remove from heat and stir in arugula wilted.  
  5. Ladle stew into 4 bowls and top evenly with Parmesan.