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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tomato and White Bean Stew with Sausage Recipe

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This recipe for Tomato and White Bean Stew with Sausage is from The Hope Legacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 Tbsp. olive oil
2 links sausage (approx. 6 oz.), diced (can use any type of sausage, typically made with Italian sausage)
1 onion, diced
3 cloves garlic, minced
1 Tbsp. tomato paste
1 tsp. smoked or regular paprika
1 tsp. dried oregano
1 tsp. red chili flakes (can use more or less to taste)
5 oz. fresh baby spinach
2 (15 oz.) cans cannellini beans, drained and rinsed
1 (28 oz.) can crushed tomatoes
3 cups low-sodium vegetable stock
salt and pepper to taste
freshly grated cheese for topping (can use parmesan, cheddar, or similar cheese)

Heat olive oil in a large heavy-bottomed saucepan or pot over medium-high heat. When hot, add sausage and cook for 4-5 minutes until browned. Reduce heat to medium and add onion and garlic. Cook for 3-4 minutes until the onions are translucent and the garlic is fragrant. Stir in tomato paste, paprika, oregano, and chili flakes and cook for 3 minutes. Add fresh spinach and cook, stirring continuously until the leaves are completely wilted, about 3 minutes. Add the beans, crushed tomatoes, and vegetable stock and bring to a boil. Lower to a simmer and cook, uncovered for 15 minutes. Season with salt and pepper to taste. Serve and top with grated cheese, as desired.

Number Of Servings:
Number Of Servings:
4 - 6 servings
Preparation Time:
Preparation Time:
45 minutes




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