Italian Sausage and White Bean Stew

I just wanted to make a quick post today about this hearty recipe that I'm a big fan of. It's incredibly filling, especially great for a cold winter's night! It's also a fairly healthy recipe, though you can always customize it according to your needs with different meats or meat substitutes and low-sodium adjustments.

Here's the recipe I used from epicurious:

Chorizo and White Bean Stew Recipe

Ingredients:

2 tablespoons olive oil, divided, plus more for drizzling

1 pound fresh Mexican chorizo or Italian sausage links 

1 large onion, thinly sliced

4 garlic cloves, finely chopped

1 sprig thyme 

2 15-ounce cans cannellini (white kidney) beans, rinsed

2 cups low-sodium chicken broth

Kosher salt, freshly ground pepper

5 ounces baby spinach (about 10 cups)

Smoked paprika (optional) 

Directions:

1. Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate. (Drain on paper towels if desired, as I did.) 

2. Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. 

3. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. (I actually ended up crushing a lot of beans before I was satisfied with the soup's texture.)

4. Add spinach by handfuls and cook just until wilted, about 2 minutes.

5. Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

I've made this soup with both chorizo and mild Italian sausage, and I've also tried it cooking with dried beans, which was a much more complex process than I had anticipated. It's always turned out delicious, though, so I definitely recommend this recipe if you're looking for a simple but tasty dinner! There are so many ways the recipe can be adjusted, leaving lots of room to experiment :)

Stay warm!