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Sausage and Bean Ragoût

Sausage and Bean Ragoût

4.17 18

This hearty, flavorful stew is packed with sausage, ground beef, pasta, spinach and beans, and it's on the table in less than an hour.

serves 6 (about 1 3/4 cups each)

Ingredients

cost per recipe: $15.66

The price is determined by the national average.

  • 2

    tablespoons olive oil

  • 1

    pound ground beef

  • 1

     pound hot Italian pork sausage, casing removed

  • 1

    large onion, chopped (about 1 cup)

  • 4

    cloves garlic, minced

  • 3 1/2

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1/4

    cup chopped fresh basil leaves

  • 2

    cans diced tomatoes with basil, garlic and oregano(14.5 ounces)

  • 1

    can (about 15 ounces) white cannellini beans, rinsed and drained

  • 1/2

    cup uncooked elbow macaroni

  • 1

    package (about 6 ounces) fresh baby spinach

  • 1/3

    cup grated romano cheese

view nutrition info

How to Make It

Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef, sausage and onion and cook until the beef and sausage are well browned, stirring often to separate meat. Pour off any fat. Add the garlic and cook and stir for 30 seconds. Stir the broth, basil, tomatoes and beans in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally. Add the elbows and cook until they're tender, stirring occasionally. Stir in the spinach and cook until it's wilted. Remove the saucepot from the heat and stir in the cheese. Serve with additional cheese, if desired.
Step 1

Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef, sausage and onion and cook until the beef and sausage are well browned, stirring often to separate meat. Pour off any fat. Add the garlic and cook and stir for 30 seconds.

Step 2

Stir the broth, basil, tomatoes and beans in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally. Add the elbows and cook until they're tender, stirring occasionally.

Step 3

Stir in the spinach and cook until it's wilted. Remove the saucepot from the heat and stir in the cheese. Serve with additional cheese, if desired.

Recipe Tips

  • Recipe Note: This recipe calls for cooking the macaroni until it's tender.  However, if you like your macaroni a little al dente, that will work as well.

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Made With
Swanson® Chicken Broth

Swanson® Chicken Broth

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Swanson® Chicken Stock

Swanson® Chicken Stock

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Ratings & Reviews

(18)
  • ANN B.

    February 25, 2014

    Tasty good soup

    This is a little thicker than most soups, excellent flavor and super fast to make. Served with a nice crusty bread, makes a great easy supper. Will make again and again. I did not add the white kidney beans, just used a little more of the elbow macaroni instead.

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  • yourstruly12

    December 18, 2012

    This recipe is very fulling

    This is one of my favorite dishes to make. Very easy and my kids loves it. It's a great meal for the cold winters.

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    (0) (0)
  • Murphy7713

    October 26, 2012

    easy to prepare and a great comfort food.

    My husband loved this and so did I. I'm not a big fan of sausage, but when you combine it with hamburg it's not so overwhelming. I used a combination of hot and sweet sausage.

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  • lori.rosenkranz

    April 17, 2012

    Sausage and Bean Ragoût

    Very tasty!I used mild sausage. My whole family of 7 unanimously agreed it was great (which is a BIG deal!) As usual with these recipes, needed a little salt. My 16 year old put it together, and he said it was pretty easy, took around 45 min to prep.

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    (0) (0)
  • Flizwthhwks

    June 9, 2011

    Sausage and Bean Ragoût

    I have made this twice already and my family LOVES it. Even the nay sayer teenagers.

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    (0) (0)

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