Italian Sausage and White Bean Stew

Italian Sausage and White Bean Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons olive oil, divided, plus more for drizzling

  • 1

    pound fresh Mexican chorizo or Italian sausage links

  • 1

    large onion, thinly sliced

  • 4

    garlic cloves, finely chopped

  • 1

    sprig thyme

  • 2

    15-ounce cans cannellini (white kidney) beans, rinsed

  • 2

    cups low-sodium chicken broth

  • Kosher salt, freshly ground pepper

  • 5

    ounces baby spinach (about 10 cups)

  • Smoked paprika (optional)

Directions

Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate. Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes. Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.


Nutrition

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