# What you'll need:
→ Meats
01 - 4 pork sausages, sliced into thick rounds (approximately 14 oz)
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 red bell pepper, diced
→ Beans
07 - 2 cans white beans (cannellini or Great Northern), drained and rinsed (each can approx. 14 oz)
→ Liquids
08 - 1 can diced tomatoes (approx. 14 oz)
09 - 2 cups chicken or vegetable broth
10 - 2 tablespoons olive oil
→ Herbs & Spices
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - ½ teaspoon smoked paprika
15 - Salt and black pepper, to taste
→ Garnish
16 - 2 tablespoons chopped fresh parsley
# How to make it:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add sausage slices and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
02 - Add onion, carrots, celery, and red bell pepper to the same pot. Cook for 5 to 7 minutes until vegetables are softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Return sausages to pot. Add beans, diced tomatoes, broth, thyme, rosemary, bay leaf, smoked paprika, salt, and black pepper. Stir well.
05 - Bring mixture to a boil, then reduce heat to low. Cover and let simmer for 30 minutes, stirring occasionally.
06 - Remove bay leaf and adjust seasoning as needed.
07 - Ladle stew into bowls and garnish with chopped fresh parsley.
