Sun-dried Tomato Chicken Sausage and White Bean Ste

Name: Sun-dried Tomato Chicken Sausage and White Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil, Divided; 12 ounces, weight To 16 Ounces Sundried Tomato And Basil Chicken Sausages (like Al Fresco}; 1 whole Large Yellow Onion, Halved, Peeled And Sliced Thin; 4 cloves Fresh Garlic, Smashed, Peeled And Roughly Chopped (small); 2 sprigs Fresh Thyme; 4 Tablespoons White Wine (like Pinot Grigio); 2 cups Low Sodium Chicken Broth; 2 cans (15 Oz. Size) Cannellini (White Kidney) Beans, Rinsed; 10 cups Baby Spinach Leaves; 1/4 teaspoons Coarse Ground Black Pepper; Kosher Salt To Taste; Crust Bread, For Dunking (optional)

Servings: persons

2 Tablespoons Olive Oil, Divided
12 ounces, weight To 16 Ounces Sundried Tomato And Basil Chicken Sausages (like Al Fresco}
1 whole Large Yellow Onion, Halved, Peeled And Sliced Thin
4 cloves Fresh Garlic, Smashed, Peeled And Roughly Chopped (small)
2 sprigs Fresh Thyme
4 Tablespoons White Wine (like Pinot Grigio)
2 cups Low Sodium Chicken Broth
2 cans (15 Oz. Size) Cannellini (White Kidney) Beans, Rinsed
10 cups Baby Spinach Leaves
1/4 teaspoons Coarse Ground Black Pepper
Kosher Salt To Taste
Crust Bread, For Dunking (optional)

1
In a deep-sided 10 inch skillet over medium-high heat, add in a tablespoon of olive oil.
2
Once good and hot, add the chicken sausages.
3
Cook for 6-8 minutes or until cooked through and the skin is crispy.
4
Reduce the temp to medium and remove the sausages to a cutting board (to cool slightly).
5
Add the remaining olive oil to the pan.
6
Drop in the sliced onions, chopped garlic and the two sprigs of thyme.
7
Cook for 5-8 minutes until the onions are soft and translucent.
8
Add the four tablespoons of white wine and scrape up the brown bits on the bottom of the pan from the sausages.
9
Pour in the two cups of chicken broth and stir.
10
Add the beans and with your spoon, mash a few up to thicken the broth and let the mixture simmer for a few minutes.
11
Slice up the chicken sausages and add them back into the pan along with the baby spinach.
12
Cover and cook for 2-3 minutes to wilt the spinach.
13
Stir, season with black pepper and kosher salt.
14
Dont forget to remove the thyme stems before serving.
15
Serve with a few slices of toasted bakery bread and youre good to go, unless youre gluten free of course.
16
Enjoy!

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, Divided, 12 ounces, weight To 16 Ounces Sundried Tomato And Basil Chicken Sausages (like Al Fresco}, 1 whole Large Yellow Onion, Halved, Peeled And Sliced Thin, 4 cloves Fresh Garlic, Smashed, Peeled And Roughly Chopped (small), and more.

Yes, Sun-dried Tomato Chicken Sausage and White Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sun-dried Tomato Chicken Sausage and White Bean Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions