Ingredients
Scale
- 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
- 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.
- Add the chopped yellow onion to the pot and cook until softened, about 5 minutes, stirring occasionally.
- Stir in the minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant.
- 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.
- Reduce heat to medium-low, cover, and let the stew simmer for 15 minutes to allow the flavors to meld.
- 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.
- Ladle the Sausage White Bean Tomato Stew into serving bowls. Garnish each bowl with fresh thyme leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups)
- Calories: 360
- Sugar: 4g
- Sodium: 790mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 60mg