60 minutes
A hearty Tuscan-style stew made with Italian sausage, white beans, and fresh spinach, simmered in a flavorful broth.
tablespoons
Italian Sausage, casings removed
0 lb
Large Onion, finely chopped
each
Garlic, minced
cloves
Carrots, peeled and diced
each
Celery Stalks, diced
each
Dried Rosemary
teaspoons
teaspoons
Red Pepper Flakes, optional
teaspoons
cups
0 oz
Cannellini Beans, drained and rinsed
0 oz
to taste
to taste
Fresh Spinach, roughly chopped
cups
to taste
1. Brown the Sausage
Start by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, add the Italian sausage, breaking it up with a wooden spoon as it cooks. Allow it to brown thoroughly, which should take about 5-7 minutes.
2. Cook the Vegetables
Next, add the finely chopped onion, minced garlic, diced carrots, and diced celery to the pot with the browned sausage. Cook this mixture, stirring occasionally, until the vegetables have softened, which will take about 5 minutes.
3. Add Herbs and Broth
Now, stir in the dried rosemary, dried thyme, and red pepper flakes if you're using them. Pour in the chicken broth and add the diced tomatoes with their juices. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes.
4. Add Beans and Season
After the stew has simmered, add the drained and rinsed cannellini beans. Season the stew with salt and pepper to taste. Let it continue to cook for another 10 minutes.
5. Add Spinach and Serve
Just before serving, stir in the fresh spinach until it wilts. This will only take a minute or two. Ladle the stew into bowls and top with grated Parmesan cheese for a final touch of savory richness.
Replace the sausage with lamb, the white beans with lentils, and add Moroccan spices like cumin, coriander, cinnamon, and a touch of harissa for heat. Serve with couscous.
Swap the sausage for chorizo, the white beans for chickpeas, and add smoked paprika, saffron, and a splash of sherry vinegar. Serve with crusty bread.
Use duck or chicken as the protein, add chunks of pancetta, and swap in navy beans. Include a breadcrumb topping and bake until crispy.
Swap out traditional pork sausage for chicken or turkey sausage for a lighter version, or go with spicy chorizo or andouille sausage for a bit of a kick. For a vegetarian twist, you can use a meat substitute or extra firm tofu crumbled and seasoned with fennel and chili flakes.
Sprinkle freshly grated Parmesan or pecorino cheese on top before serving, or stir in a rind of Parmesan during cooking for umami depth.
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