Sundried Tomato Chicken Sausage and White Bean Stew

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

Cuisine American

Keyword beans, chicken, chicken sausage, dinner, easy, healthy, one pot meal, spinach, stew, sundried tomatoes

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 430

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Ingredients

olive oil
20 ounces chicken sausage fully cooked sun-dried tomato and basil
1 medium yellow onion diced
2 cloves garlic minced
1 teaspoon thyme leaves
1/4 cup dry white wine like chardonnay or sauvignon blanc
4 cups low-sodium chicken stock
3 (15 ounce) cans cannellini beans rinsed and drained
5 ounces baby spinach
1½ teaspoons kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper
freshly grated Parmesan cheese for serving
1 loaf crusty bread for serving

Instructions

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.

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