1/4 lb., cut in 1/2 inch strips,
Applegate Farms Natural Sunday Bacon
1 medium Spanish onion diced (approx 2 cups)
1 medium carrot peeled and diced (approx 2 cups)
2 ribs celery peeled and diced (approx 1 1/3 cups)
5 cloves garlic peeled and slivered
1 lb fresh green beans cut or 10oz bag frozen cut green beans
1 lb fresh spinach or 10 oz bag frozen spinach
1/2 cup chopped fresh basil leaves (loosely packed)
3 heaping tablespoons tomato paste
2 15 ounce cans cannellini beans ( 1 left whole,1 pureed)
1 qt. chicken broth
1 cup cold water
1- 12 ounce package, sliced in 1/8 rounds,
Applegate Farms Organic Sweet Italian Sausage
Salt and Freshly Ground Pepper to taste
Garlic Toasts:
One Fresh Gluten-Free (GF) Baguette
1 cup extra virgin olive oil
3 cloves fresh garlic chopped fine
5 fresh basil leaves rough chopped
Salt and Fresh Ground Pepper to taste
Stew: In a medium stockpot sauté bacon on medium heat until it is brown and crispy. Add onion, carrot, celery and garlic and cook while stirring occasionally until the vegetables are golden brown (about 10 minutes). Add spinach, green beans, basil, cannellini beans, pureed cannellini beans, stock, water and sausage. Bring stew to a simmer. Simmer gently for 30 minutes, add salt and pepper. Serve in warm bowls with GF garlic toasts on the side.
Gluten- Free Garlic Toasts: Slice the GF bread in 1/8 slices. Combine oil, garlic and basil and salt and pepper and combine. In a large bowl toss the GF bread in the oil mixture until well combined. Lay out GF bread slices in a single layer and bake for 15 minutes in a 350 degree oven. Serve next to the stew.