Tomato and White Bean Stew with Chicken Sausage
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(4)
Ingredients
4 servings
- 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
- 1½ 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)
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Ladle soup into bowls and top with freshly grated Parmesan if you like.
Step 5
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