Friday, June 1, 2012

Sausage, White Bean and Spinach Stew

It was chilly last night so I decided to use some things in the garden and pantry to create this delish stew.  It was adapted from a recipe in Womans Day.  This recipes serves two.

1 1/2 teaspoon olive oil
8 ounces Bulk Italian Sausage
2 cloves garlic, diced
1/4 cup white wine
16 ounces homemade chicken stock
2 ounces GF noodles (I used Ancient Harvest Quinoa Veggie Spirals)
1/2 can (15 oz) cannellini beans, rinsed (I froze the remainder)
Black Pepper
5 ounces spinace, stems removed and sliced in ribbons
2 Tablespoons Parmesan, grated.

Heat oil in saucepan.  Add the sausage and cooke, stirring occasionally, until browned.  Transfer the sausage to a bowl.

Add the garlic to the pan and cook, stirring for 1 minute (do not brown).  Add the wine and simmer, scraping up any brown bits, for 1 minute.

Add the broth and pasta and bring to a boil.  Reduce heat and simmer until the pasta is just tender (about 8 minutes).

Add the beans, sausage and pepper, cook until heated through.  Remove from heat and add the spinach, stirring gently until it begins to wilt.  Serve topped with 1 tablespoon Parmesan in each bowl.

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