Tomato and White Bean Stew with Chicken Sausage
Servings: 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
- 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
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.
Notes
This is a very thick stew. If you'd like something thinner, simply add another cup of stock, or use only 3/4 of the white beans.