Recipes

[novamc1]

WHITE BEAN & SAUSAGE STEW -- 6 servings

1 tablespoon olive oil
12 oz. kielbasa, sliced on bias
6 cloves garlic, finely chopped
3/4 cup dry white wine
6 cups low-sodium chicken broth
6 oz. ditalini pasta or other soup pasta (about 1.5 cups)
2 cans no-salt-added cannellini or other white beans,

     rinsed.

Pepper    
8 ounces baby spinach
1.5 ounces grated Parmesan

Heat oil in large pot (I use enameled cast iron)
on medium.

Add kielbasa and cook, stirring occasionally until browned, 4-5 minutes.

Using slotted spoon, transfer sausage to plate.

Add garlic to pot and cook, stirring 1 minute, but don't let it brown. Add wine and simmer, scraping up any brown bits, about 1 minute.

Add broth and pasta and bring to boil. Reduce heat and simmer until pasta is just tender, 8-10 minutes.

Add beans, sausage and 1/2 teaspoon pepper and cook until heated through, about 2 minutes.

Remove from heat and add spinach, stirring gently until it begins to wilt.

Serve with Parmesan.

[deepwaterdotter]

I make a version of this recipe that replaces the pasta with zucchini and tomatoes:

1 tbsp olive oil

1/2 cup chopped onion

3/4 lb chicken apple sausage (Trader Joe's carries a good one) cut into 1/2" slices

2 cups zucchini quartered and cut into 1/2" slices

3 peeled and crushed cloves garlic

1/2 cup water

32 oz canned Great Northern white beans, rinsed and drained

15 oz can diced tomatoes

1/4 tsp salt

1/4 tsp pepper

1/2 lb chopped baby spinach

Heat oil in large skillet and saute onion and brown sausage for 4 minutes.  Stir in zucchini and garlic for 2 minutes.  Stir in water, tomatoes, beans, salt, and pepper.  Toss spinach on top.  Cover and simmer for 10 minutes.  Remove cover and stir in spinach to combine.      

[PamfromCT]

Thank you ladies for these recipes!  Both versions seem wonderful.