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)
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.