Spicy Italian Sausage & White Bean Stew

Ingredients

Ingredients

• 1 lb bulk spicy italian sausage
• 2 cans (15 oz each), drained and rinsed cannellini beans
• 1 can (28 oz) crushed tomatoes
• 5 oz baby spinach
• 1 yellow onion
• 4 garlic cloves
• 2 fresh rosemary sprigs
• 1 cup chicken stock
• as needed olive oil
• 1/4 tsp, or to taste chili flakes
• to taste salt
• to taste black pepper
• for serving crusty bread

Instructions

1. Heat a Dutch oven over medium-high heat. Add the bulk spicy Italian sausage and cook, breaking it into chunks with a wooden spoon, until browned and cooked through, about 6-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Reduce the heat to medium. Add the diced yellow onion to the pot and cook in the sausage fat until softened, about 4 minutes.
3. Stir in the minced garlic and a pinch of chili flakes. Cook for 1 more minute until fragrant.
4. Pour in the crushed tomatoes, chicken stock, and rosemary sprigs. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
5. Return the browned sausage to the pot along with the drained and rinsed cannellini beans. Simmer for 8 minutes, stirring occasionally, until the stew thickens slightly.
6. Remove the pot from the heat. Stir in the baby spinach and let it wilt for about 90 seconds. Discard the rosemary sprigs.
7. Season to taste with salt and pepper. Serve hot with crusty bread and a drizzle of olive oil.

Notes

For a milder version, reduce or omit the chili flakes. This stew stores well in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of stock to loosen. Make sure to leave the fat from the sausage in the Dutch oven for extra flavor.