Slow Cooker Sausage White Bean Ragout

Italian sausage, white beans, tomatoes, carrots, and rosemary slow-cook in broth for a thick, hearty ragout with tender vegetables.

Prep: 20 min · Cook: 300 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1.5 pounds italian sausage
• 1 tablespoon olive oil
• 1 medium yellow onion
• 3 medium carrots
• 3 cloves garlic
• 1 28-ounce can diced tomatoes
• 3 15-ounce cans cannellini beans
• 2 cups chicken broth
• 2 sprigs fresh rosemary
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat a large skillet over medium-high heat. Remove the sausage from its casings, crumble it into the skillet, and cook until browned and it reaches 160°F, about 8 minutes. Transfer the sausage to a 6-quart slow cooker. (about 8 min) — 160°F
2. Add the olive oil, onion, carrots, and garlic to the skillet. Cook over medium heat until the onion begins to soften, about 5 minutes. Transfer the vegetables to the slow cooker. (about 5 min) — Medium heat
3. Add the tomatoes, beans, broth, rosemary, salt, and pepper to the slow cooker. Stir to combine. (about 2 min) — Low
4. Cover and cook on Low for 4 to 5 hours, until the carrots are tender and the ragout is thick. Remove the rosemary sprigs, taste, and adjust seasoning before serving. (about 300 min) — Low