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Spicy Italian Sausage and Cannellini Bean Stew
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Wooden Spoon

Ingredients
  

  • 1 pound spicy Italian sausage, casings removed
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 2 cups chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups fresh spinach
  • Salt and black pepper to taste
  • Chopped fresh parsley for serving

Instructions
 

  • Heat a skillet over medium heat and add the sausage. Cook until browned, breaking it into small pieces with a spoon. Add the onion and garlic during the last few minutes and cook until the onion softens.
  • Transfer the sausage mixture to the slow cooker. Add the cannellini beans, diced tomatoes, chicken broth, oregano, and red pepper flakes. Stir to combine.
  • Cover and cook on low for 6 to 7 hours. Season with salt and black pepper to taste near the end of cooking.
  • Stir in the spinach during the last 10 minutes so it wilts. Ladle into bowls and top with chopped parsley before serving.

Notes

Brown the sausage well in the skillet first to build deeper flavor in the final broth. If the stew thickens too much during cooking, add a splash of extra broth when stirring in the spinach. Leftovers reheat nicely on the stovetop with a little water to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Wooden Spoon