Tastes like more: Hearty stew that's light on your wallet

I know soup is good food, but there's something extra special about a hearty stew on a cold, or even bitter, winter's day. This recipe is a gift that just keeps giving because it's great the first day, but even better and creamier on the second day... rarely is there any left for a third serving, cause it's just that good.

Hot Italian turkey sausage adds a little more heat to this stew, but any lean sausage will work. The beauty of this project in a pot is that you can do this stove top, or you can throw it all in the slow cooker after you've sauteed your veggie trifecta (onions, celery, carrots). It's simple, it's delish, and did I mention that you can make this for less than $10?

Like all great recipes, this was originally shared by my dear friend Leesa...She knows her way around a kitchen, and I like that in a friend! And now, I'm passing this pot of comfort on to you.

Herbed White Bean and Sausage Stew
Time 2 1/2 hours

2 tablespoons extra virgin olive oil, more for serving
1 pound sweet (or hot if you like things spicy) Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried Great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
1/2 teaspoon ground black pepper, more to taste.

1. Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.

2. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 1 minute.

3. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes.

4. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.

5. When the beans are tender, return the sausage to the pot. Simmer for 5 minutes.

"Marci Raver Lash is a books and food contributor for AnnArbor.com. She made this stew for the contributor potluck — it really is delish! You can reach her at marci@contemporaryetiquette.net.