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Sausage and Bean Ragout

Sausage and Bean Ragout

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Campbell's Kitchen

Campbell's Kitchen

This hearty and colorful stew packed with sausage, onion, tomatoes, beans, pasta, spinach leaves and Romano cheese is sure to satisfy even the hungriest family member.

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Directions

  1. Heat oil in saucepot over medium-high heat. Add beef, sausage and onion and cook until meats are browned, stirring to separate meat. Add garlic and cook 30 seconds.
  2. Add broth, basil, tomatoes and beans. Heat to a boil. Cover and cook over low heat 10 minutes, stirring occasionally. Add pasta and cook until pasta is done.
  3. Add spinach and cook just until spinach is wilted, stirring occasionally. Remove from heat and stir in cheese. Serve with additional cheese.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SMILE9381
86

SMILE9381

12/1/2008

This recipe was AWESOME. It was so good that my husband went back to the leftovers just 1.5 hours after dinner! I did make some minor changes based on what I had in the house (parm instead of romano like the other reviewers), but the big change I made was to use kale instead of spinach. I would definitely recommend the kale -- its not as wilty as spinach, holds up better in leftovers, and adds a nice different bit of texture to the dish. Also, I did keep the amount of meat recommended in the recipe, and would definitely do both the sausage and ground beef. It's meaty, but oh so good (and I'm not a huge meat person)!

joann
62

joann

11/14/2008

delicious! so flavorful & hearty. I omitted the ground beef-it would have been too much meat, and probably would have changed the flavor - believe me, it doesnt need it. Also substituted light red kidney beans and parmesean cheese. It's a favorite of ours now.

Sarah Jo
50

Sarah Jo

1/6/2011

This turned out really well, even with my "healthier" adjustments. I'm quite surprized. I used one pound ground turkey instead of ground beef and I used all organic chicken broth. I did not have white kidney beans but I did have organic chickpeas, which I used in their place. I did not have fresh basil so I used a good measure of dried basil. Because I'm watching my carbs, I used about a cup or so of cauliflower instead of pasta that I cooked in the same organic chicken broth that I used in the soup. After tasting it, I added about a teaspoon or so of crushed red pepper flake. Really surprizingly good and really great using pantry items I already had on hand. NOTE: I did use almost all organic ingredients where I could.

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