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+ servings

Tomato and White Bean Stew with Chicken Sausage

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 30 minutes
Yields: 4 generous servings

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 large links approximately 6 ounces Italian chicken sausage, diced
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½-1 teaspoon red chili flakes depending on your heat preference
  • 5 ounces fresh baby spinach
  • 15-ounce cans cannellini beans, drained and rinsed
  • 1 28- ounce can crushed tomatoes I prefer San Marzano.
  • 3 cups low-sodium vegetable stock
  • Salt
  • Fresh ground pepper
  • Freshly grated Parmesan cheese optional

Instructions

  • Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. When hot, add the chicken sausage and cook for 4-5 minutes until browned.
  • Reduce the heat to medium and add the onion and garlic. Cook for 4-5 minutes until the onions are translucent and the garlic is fragrant. Stir in the tomato paste, paprika, oregano and chili flakes and cook for 3 minutes.Add the fresh spinach, and cook, stirring continuously until the leaves are completely wilted, about 3 minutes.
  • Add the beans, crushed tomatoes and vegetable stock and bring to a boil. Lower to a simmer and cook, uncovered for 15 minutes. Season with salt and fresh ground pepper to taste.
  • Ladle soup into bowls and top with freshly grated Parmesan if you like.