Sausage White Bean Tomato Stew

Ingredients

• 1 tablespoon olive oil
• 1 pound ground Italian sausage (mild or spicy)
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 5 ounces fresh spinach
• 1 tablespoon fresh thyme leaves, for garnish

Instructions

1. Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off excess grease.
2. Add the chopped yellow onion to the pot and cook until softened, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant.
4. Pour in the diced tomatoes (undrained) and chicken broth. Add the rinsed and drained cannellini beans and black pepper. Bring the stew to a simmer.
5. Reduce heat to medium-low, cover, and let the stew simmer for 15 minutes to allow the flavors to meld.
6. Stir in the fresh spinach a handful at a time, allowing it to wilt before adding more. Cook until all the spinach has wilted, about 2-3 minutes.
7. Ladle the Sausage White Bean Tomato Stew into serving bowls. Garnish each bowl with fresh thyme leaves before serving.