White Bean Stew

White Bean Stew
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/2 pound baby potatoes, halved
  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound pork sausage links, cut into 1/2-inch rounds
  • 2 15 ounce cans cannellini beans, rinsed
  • 3 cups Meat Sauce
  • 2 cups chicken broth
  • 4 teaspoons herbes de Provence
  • Salt and pepper


Place the potatoes in a large, heavy pot and fill with enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer for 15 minutes; drain in a colander.

Using the same pot, heat the olive oil over medium heat. Add the sausage and cook, stirring, just until no longer pink, about 8 minutes. Stir in the beans, meat sauce, cooked potatoes, chicken broth and herbes de Provence; season with salt and pepper. Bring to a simmer and cook until slightly thickened, about 20 minutes.