Rustic Tuscan Sausage and White Bean Stew

1

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

2

Remove the casings from the sausages if desired, or slice them into chunks. Add to the pot and cook until browned on all sides, about 5-7 minutes.

3

Add the diced onion to the pot with the sausage and cook for another 5 minutes until the onion is soft and translucent.

4

Stir in the minced garlic and cook for just 1 minute until fragrant.

5

Pour in the diced tomatoes (with juices) and chicken broth. Scrape the bottom of the pot to release any browned bits.

6

Add the drained cannellini beans and the sprig of rosemary. Bring the mixture to a boil.

7

Reduce the heat to low, cover, and simmer for 20-25 minutes to allow the flavors to meld.

8

Remove the rosemary sprig and stir in the fresh spinach. Cook for 2-3 minutes until the spinach is wilted.

9

Season with salt and pepper to taste before serving hot with crusty bread.

Ingredients