This hearty Chicken Sausage White Bean Stew is a one pot stew that's so quick and easy. Sun-dried tomato chicken sausages, cannellini beans and spinach in a flavorful garlic and wine broth. Serve with crusty bread. This recipe will serve 6 in about 45 minutes.
Course Soups, Stews & Chilis
Keyword beans, chicken, chicken sausage, dinner, easy, healthy, one pot meal, spinach, stew, sundried tomatoes
20ounceschicken sausagefully cooked sun-dried tomato and basil
1/4cupdry white winelike chardonnay or sauvignon blanc
4cupslow-sodium chicken stock
3(15 ounce) canscannellini beansrinsed and drained
1½teaspoonskosher saltmore or less to taste
1/2teaspoonfreshly ground black pepper
freshly grated Parmesan cheesefor serving
1loafcrusty breadfor serving
In a dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Once hot add in the chicken sausages.
Cook for about 5 minutes or until the edges are golden. Reduce the temp to medium and remove the sausages to a bowl.
Reduce the heat to medium and add a teaspoon of olive oil. Next add in the onion with a pinch of salt. Stir and cook until the onions are soft and translucent. About 8 minutes. Next add in the minced garlic and the thyme. Cook for 1 to 2 more minutes.
Next pour the wine and use your wooden spoon to scrape up the brown bits on the bottom of the pan. Then pour in the chicken stock plus 2 cups of water.
Increase the heat to high and add in the beans. Use the back of your spoon or a mashing tool to smash the some of beans (this will help thicken the stew). Cover, and once boiling, reduce to low and simmer for 20 minutes.
Next stir in the baby spinach until wilted.
Stir in the chicken sausage, taste-test and season with salt and black pepper to taste.
Ladle stew into bowls and top with grated fresh parmesan and serve with warm bread for dunking.