Italian Sausage and White Bean Stew
Sausage browned hard, beans simmered until creamy, spinach wilted in at the end. Bread on the side for the bowl.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
Ingredients
For 4 servings
- italian sausage20 oz
- cannellini beans2 can
- sourdough bread4 slice
- baby spinach6 cup
- carrot2 piece
- celery2 piece
- yellow onion2 piece
- canned diced tomatoes1 can
- chicken broth48 tbsp
- garlic12 clove
- dried oregano4 tsp
- parmesan cheese6 tbsp
- olive oil4 tbsp
- salt2 tsp
- black pepper1 tsp
You'll need
pot · skillet
Method
Squeeze the sausage from its casing and brown it hard in oil.
8 min · fry
Add the onion, carrot and celery and cook until softened.
8 min · saute
Stir in the garlic and oregano and cook until fragrant.
2 min · saute
Add the tomatoes, beans with their liquid, and the broth.
3 min · prep
Simmer uncovered until the broth thickens around the beans.
18 min · simmer
Crush some beans against the side of the pot to thicken it further.
2 min · prep
Toast the bread and rub it with a cut garlic clove.
4 min · fry
Wilt the spinach into the stew off the heat.
2 min · prep
Finish with parmesan, black pepper and the toast alongside.
3 min · rest
Serving suggestion
Crushing a handful of the beans is what turns the broth creamy without any cream.