White Bean and Spinach Stew Recipe



White Bean and Spinach Stew Recipes

Ingredients :

2 links

1

2

1 pound

1 tablespoon

4 cups

2

1

1 teaspoon

1/2 teaspoon

1 teaspoon

2 slices

sweet Italian sausage

onion

cloves garlic

fresh spinach leaves

olive oil

water

chicken stock cubes

16-ounce can cannellini (white kidney beans) or pintos

dried sage (optional)

red chili flakes

salt

stale white bread (sourdough or chunks of a baguette)

Parmesan cheese (optional)

Method :
  1. Coarsely chop the Italian sausage and onion into small chunks.

  2. Pass the garlic through a garlic press.

  3. If you're using fresh spinach, rinse it well to remove any grit, and leave it whole.

  4. In a large saucepan, heat the olive oil over medium heat and add the sausage, garlic, and onion.

  5. Sauté until sausage is cooked and onion is softened and lightly browned.

  6. Pour the water into the pan and add the stock cubes.

  7. Drain the can of beans (through a strainer or by holding the lid you just removed over the can opening and pouring into the sink) and add beans to the sausage.

  8. Add the fresh or frozen spinach, the sage if using, and the chili flakes and salt.

  9. Raise the heat slightly and bring to a simmer.

  10. While the pot is heating, crumble the bread into the soup.

  11. Stir well, let the soup simmer for about five minutes.

  12. Taste and adjust seasonings.

  13. Serve immediately, dusted with Parmesan if desired. (This soup is best eaten fresh and not stored).

Makes 6-8 cups of soup, serves 4 as a main course

Inspired by hearty Tuscan bean dishes, this fragrant and filling stew provides an entire meal in a bowl. It fills the house with the inviting scents of garlic and sausage, and - it's ready in about 15 minutes.

The Italian habit of thickening stews with white bread is fast and frugal, but don't put bread in the stew if you only have regular white sandwich bread. You need a good, chewy bakery bread to achieve the proper texture.


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