Total Time:
40mins
Prep:
10mins
Cook:
30mins
Skill Level:
Easy
Ingredients
- canola or olive oil, for cooking
- 2 fresh Italian sausages
- 1 jalapeño pepper, seeded and minced
- 1 tsp cumin
- 1 sweet or russet potato, peeled and diced
- 1 14 oz (398 mL) can white beans, drained
- 1 L chicken stock
- 1 cup tomato puree
- Parmigiano Reggiano, for serving
- salt, to taste
How to Make It
Heat a drizzle of oil in a medium pot set over medium-high heat. Squeeze the sausage out of its casing into the pot and cook, breaking the meat up with a spoon, until it’s no longer pink. Add the jalapeño pepper, cumin, sweet potato, beans, stock and tomato puree. Bring to a simmer, reduce the heat and cook for about 20 minutes, until the potatoes are tender and the broth has thickened a bit.
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