| Sausage and White Bean Stew 3/4 pound Italian-style turkey sausage 1 medium red onion 3 garlic cloves 2 tablespoons olive oil 1 teaspoon dried sage Salt and freshly ground black pepper 1 can (15 ounces) cannellini beans 1 bag (10 ounces) prewashed spinach 1 can (28 ounces) crushed tomatoes 1/2 cup grated Parmesan cheese Remove the casings from the 3/4 pound turkey sausage. Chop the 1 red onion; mince the 3 garlic cloves. In a 12-inch nonstick skillet, heat the 2 tablespoons olive oil until hot. Crumble the sausage into the skillet and cook, breaking apart with a wooden spoon, until browned, about 8 minutes. Add the chopped red onion, minced garlic, 1 tablespoon dried sage, and salt and pepper; cook, stirring as needed, until fragrant, about 2 minutes. Drain, then rinse the 1 can cannellini beans. Stir the beans, the 10 ounces spinach, and 1 can crushed tomatoes into the sausage mixture; cook until the spinach is wilted, about 5 minutes. |
