Quick Sausage, White Bean, and Spinach Stew |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe in Woman's Day. Ingredients:
1 tablespoon olive oil |
12 ounces fully cooked italian sausage, sliced 1/4 in. thick |
4 garlic cloves, thinly sliced |
1/2 cup dry white wine |
1 (32 ounce) container low sodium chicken broth |
4 ounces ditalini (about 1 cup) or 4 ounces other soup pasta (about 1 cup) |
1 (15 1/2 ounce) can cannellini or 1 (15 1/2 ounce) can other white beans, rinsed |
1/4 teaspoon pepper |
1 (10 ounce) bag spinach, thick stems removed |
1 ounce parmesan cheese, grated (about 1/4 cup) |
Directions:
1. Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned, 4 to 5 minutes. Using a slotted spoon, transfer the sausage to a plate.
2. Add the garlic to the pan and cook, stirring, for 1 minute (do not let it brown). Add the wine and simmer, scraping up any brown bits, for 1 minute.
3. Add the broth and pasta and bring to a boil. Reduce heat and simmer until the pasta is just tender, 8 to 10 minutes.
4. Add the beans, sausage and 1/4 tsp pepper and cook until heated through, about 2 minutes. Remove from heat and add the spinach, stirring gently until it begins to wilt. Serve with the Parmesan.
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