30 minutes
A hearty and savory dish featuring hot Italian sausage with fennel, diced tomatoes, broccoli rabe, cannellini beans, and fresh parsley, topped with shaved Parmesan cheese.
tablespoons
Hot Italian Sausage With Fennel, casings removed, crumbled
0 lb
Diced Tomatoes, canned
0 oz
to taste
to taste
Broccoli Rabe, trimmed, cut into 2-inch pieces
0 lb
Cannellini Beans, drained and rinsed, canned
0 oz
Low-Sodium Chicken Broth
cups
Flat Leaf Parsley, chopped
cups
to taste
1. Cook Sausage
Heat the extra-virgin olive oil in a large deep skillet over medium heat. Once the oil is shimmering and hot, add the hot Italian sausage with fennel. Cook for about five minutes, using a wooden spoon to break up the meat until it’s browned and fragrant.
2. Add Tomatoes and Seasonings
Add the diced tomatoes to the skillet along with a pinch of kosher salt and freshly ground black pepper. Stir everything together and let it cook for another five minutes, allowing the tomatoes to break down and meld with the sausage.
3. Add Broccoli Rabe and Beans
Stir in the broccoli rabe, cannellini beans, and pour in the low-sodium chicken broth or water. Partially cover the skillet and let it simmer gently for about five minutes, ensuring the broccoli rabe becomes tender.
4. Finish with Parsley and Serve
Finally, stir in the freshly chopped parsley and season with additional salt and pepper if needed. Serve with shaved Parmesan cheese on top and optionally with slices of crusty bread.
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