February 3, 2013
I was attratced to this recipe originally because of the white beans, which I happen to love! This was quick, easy and really really good! I did change it up some. The original recipe called for chorizo, I wanted more of an italian flair so I used a tomato-basil sausage that my local grocery Lunardi’s makes (I think right there in the store). As well whatever green you want, it doesn’t have to be spinach, you could do chard, kale etc. This is a pretty versatile recipe so just go for it and please enjoy!
- 2 tbsp. Olive oil
- 1 lb. sausage links of your choice, cut into 1-inch coins
- 1 yellow onion, sliced
- 4 garlic cloves chopped
- 1 thyme sprig
- 2 15-oz. cans cannellini beans
- 2 cups low sodium chicken broth
- Salt and pepper to taste
- Red pepper flakes to taste
- 6 oz. fresh baby spinach
- Freshly grated parmesan
In a large non-stick pan add olive oil to medium heat. Add sausage and cook stirring frequently until browned but not cooked all the way through. Set aside, cover with foil to keep warm. In the same pan add your onions, and cook for a couple of minutes stirring occasionally. Add your garlic continue cooking until onions are soft. Drain cannellini beans and add to onions and garlic. Add your chicken broth. With back of spoon crush a few beans to thicken sauce. Add sausage back in. Bring to a slow boil and cook until slightly thickened. Add salt, pepper and red pepper flakes to taste. Add spinach by handfuls and cook until just wilted. Divide among bowl and top with freshly grated parmesan.
Total Time: 45 minutes