Tomato and White Bean Stew with Chicken Sausage
Try this Tomato and White Bean Stew with Chicken Sausage recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
white meat free
gluten free
red meat free
contains fish
shellfish free
contains dairy
pescatarian
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- salt
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- fresh ground pepper
- 1 tablespoon extra virgin olive oil
- 1 yellow onion diced
- freshly grated parmesan cheese (optional)
- 5 ounces fresh baby spinach
- 3 cups low-sodium vegetable stock
- 2 large links (approximately 6 ounces) italian chicken sau diced
- â½-1 teaspoon red chili flakes (depending on your
- 1 cans cannellini beans drained and rinsed
- 1 28-ounce can crushed tomatoes (i prefer san mar
- Carbohydrate 6.47704710975508 g
- Cholesterol 0 mg
- Fat 1.91758353458718 g
- Fiber 1.86026941820154 g
- Protein 1.8624558511299 g
- Saturated Fat 0.283973215636139 g
- Serving Size 1 1 generous serving (73g)
- Sodium 34.0977377447328 mg
- Sugar 4.61677769155354 g
- Trans Fat 0.128131115836719 g
- Calories 45 calories
Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. When hot, add the chicken sausage and cook for 4-5 minutes until browned. Reduce the heat to medium and add the onion and garlic. Cook for 4-5 minutes until the onions are translucent and the garlic is fragrant. Stir in the tomato paste, paprika, oregano and chili flakes and cook for 3 minutes.Add the fresh spinach, and cook, stirring continuously until the leaves are completely wilted, about 3 minutes. Add the beans, crushed tomatoes and vegetable stock and bring to a boil. Lower to a simmer and cook, uncovered for 15 minutes. Season with salt and fresh ground pepper to taste. Ladle soup into bowls and top with freshly grated Parmesan if you like.
