White Bean and Fennel Stew with Spicy Italian Sausage |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 pound(s) spicy italian sausage |
1 large onion, coarsely chopped |
1 large fennel bulb, coarsely chopped |
2 clove(s) fresh garlic, minced |
32 ounce(s) low-sodium, fat-free chicken broth |
2 15-ounce can(s) white kidney beans, drained and rinsed |
1 can(s) pette diced tomatoes with garlic and italian herbs |
10 ounce(s) frozen spinach leaves, thawed and drained well |
salt and pepper, to taste |
Directions:
1. In a large soup pot, cut up and brown the sausage over medium-high heat. Add onion, fennel and garlic, and continue until sausage is crumbled and cooked through, about 7 minutes total.
2. Add broth, beans, tomatoes (with juices) and spinach, and stir well to mix. Cover and bring to a boil. Uncover and reduce heat to medium-low and simmer for 15 to 45 minutes until ready to serve. Adjust seasoning with salt and pepper to taste.
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