Sausage & White Bean Stew with Spinach
Recipe and photo courtesy of HowtoBurnWater.com
- 1 tbsp extra-virgin olive oil
- 1 14-oz kielbasa, sliced (or other smoked sausage or plant based substitute)
- 3 medium carrots, cut into medium pieces
- 2 stalks celery, cut into medium pieces
- 1 onion, cut into medium pieces
- 2 cloves garlic, thinly sliced
- 1 tsp salt
- 1/4 tsp red pepper flakes
- 1 tsp dried sage
- 1 tsp dried thyme
- 2 cans cannellini or navy beans (or other white beans), rinsed and drained
- 4 cups low-sodium chicken stock or broth
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 9-oz bag fresh, baby spinach
- 1 cup grated parmesan cheese, for serving
- Wash hands with soap and water.
- Scrub the carrots, celery, onions and garlic with a clean vegetable brush under running water. Gently rub spinach under cold running water. Dry with a clean towel. Cut the vegetables and set aside.
- Slice the kielbasa on an angle, about ¼-inch thick. Wash hands with soap and water after handling the sausage.
- Wash your cutting board and knife.
- In a large stockpot over medium heat, add the olive oil and kielbasa. Wash cutting board, counters and utensils after handling the sausage. Wash hands with soap and water.
- Brown the kielbasa on both sides, and set aside.
- To the pot, add the carrots, celery and onions and cook until the vegetables begin to soften and the onions are translucent, about 5 to 7 minutes.
- Add the garlic and cook for 1 minute.
- Add the salt, red pepper flakes, sage and thyme, and stir to combine.
- Take ½ can of the white beans and set aside. Add the remainder of the white beans to the pot. With the remaining ½ can of beans, mash them with a fork or potato masher. Then add them to the pot and stir. Mashing the beans helps to thicken the stew.
- Next, add the chicken stock. Raise the heat to high and bring to a boil. Once the stew is boiling, lower the heat to medium-low and add the kielbasa. Allow the mixture to simmer about 10 to 15 minutes to thicken.
- Cook the kielbasa until internal temperature reaches 160 °F on a food thermometer.
- Add the vinegar and stir. Finally, stir in the spinach. Cook the stew until it reaches 165 °F on a food thermometer before serving.
- Transfer stew to serving bowls and top with grated Parmesan cheese.
- Reheat leftovers to 165 °F on a food thermometer before serving.