Easy Skillet Sausage and White Bean Stew
A heartwarming dish featuring juicy Italian sausage, creamy cannellini beans, and vibrant spinach, perfect for cozy evenings.
Ingredients
For the base
- 1.5 tablespoons olive oil Provides a light, flavorful base for sautéing.
- 4 links Italian sausage Choose high-quality sausage for a rich flavor.
- 1 medium yellow onion, thinly sliced Enhances overall taste.
- 4 cloves garlic, finely chopped Adds depth and fragrance.
- 1 sprig fresh thyme Elevates the stew’s aroma.
For the stew
- 2 cans 15-ounce cannellini beans, drained and rinsed The star ingredient.
- 2 cups chicken broth Use low-sodium broth for seasoning control.
- to taste Kosher salt and freshly ground pepper Essential for seasoning.
- 5 ounces baby spinach Adds nutrition and color.
Instructions
Preparation
- Start by preparing your ingredients. Slice the onion and chop the garlic finely.
- Drain and rinse the cannellini beans under cool water.
Cooking
- Heat ½ tablespoon of olive oil in a large skillet over medium heat. Add the sausages and cook until evenly browned, about 8-10 minutes. Transfer to a plate to cool before slicing.
- In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the onion, garlic, and thyme. Cook until the onion is softened, about 5-8 minutes.
- Add the cannellini beans and chicken broth to the skillet. Stir and let simmer, lightly crushing some beans to thicken the sauce, for about 8-10 minutes.
- Slice the cooked sausages and add them to the stew, along with spinach. Stir until the spinach wilts, about 2 minutes.
Serving
- Divide the stew among bowls and finish with freshly ground pepper. Serve with crusty bread.
Notes
For more flavor, add a splash of lemon juice before serving. Use spicy sausage or red pepper flakes for a kick. To store, cool completely before transferring to an airtight container; keeps in the fridge for up to 3 days or frozen for 3 months.