Tuscan White Bean and Turkey Sausage Stew with Garlic Bread and Roasted Broccoli

Preheat oven to 425°F (220°C). Dice the yellow onion, carrots, and celery into ½-inch pieces. Mince 4 garlic cloves and thinly slice the remaining 2 cloves.

Drain and rinse the cannellini beans. Zest and juice the lemon. Chop the parsley. Cut the broccoli into bite-sized florets if needed.

In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Add the turkey sausage, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes.

Add the diced onion, carrots, and celery to the pot. Cook until vegetables begin to soften, about 5 minutes. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Add the 4 minced garlic cloves and cook until fragrant, about 1 minute. Add the dried oregano and red pepper flakes, stirring to combine.

Pour in the diced tomatoes with their juice and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.

Add the drained cannellini beans, chicken broth, and rosemary sprigs. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 20 minutes, stirring occasionally.

While the stew simmers, prepare the garlic bread. Reduce oven temperature to 375°F (190°C). Cut the baguette in half lengthwise.

In a small bowl, combine 4 tablespoons of softened butter with the 2 sliced garlic cloves, 2 tablespoons of chopped parsley, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

Spread the garlic butter mixture evenly over the cut sides of the baguette. Place on a baking sheet and bake for 10-12 minutes until golden and crispy. Cut into pieces when done.

For the roasted broccoli, toss the broccoli florets with 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet. Return oven temperature to 425°F and roast for 15-18 minutes until edges are crispy and broccoli is tender.

Remove the broccoli from the oven and immediately squeeze half the lemon juice over the florets. Toss to combine.

Remove the rosemary sprigs from the stew. Add the lemon zest and remaining lemon juice to the stew. Taste and adjust seasoning if needed.

Serve the stew in bowls topped with grated parmesan cheese and remaining chopped parsley. Serve with the garlic bread and roasted broccoli on the side.