Quick Sausage, White Bean, and Spinach Stew

Chris Reynolds's Note:

I found this recipe in Woman's Day.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 12 ounces fully cooked Italian sausage, sliced 1/4 in. thick
• 4 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1 (32 ounce) container low sodium chicken broth
• 4 ounces ditalini (about 1 cup) or 4 ounces other soup pasta (about 1 cup)
• 1 (15 1/2 ounce) can cannellini or 1 (15 1/2 ounce) can other white beans, rinsed
• 1/4 teaspoon pepper
• 1 (10 ounce) bag spinach, thick stems removed
• 1 ounce parmesan cheese, grated (about 1/4 cup)

Directions:

1. Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned, 4 to 5 minutes. Using a slotted spoon, transfer the sausage to a plate.
2. Add the garlic to the pan and cook, stirring, for 1 minute (do not let it brown). Add the wine and simmer, scraping up any brown bits, for 1 minute.
3. Add the broth and pasta and bring to a boil. Reduce heat and simmer until the pasta is just tender, 8 to 10 minutes.
4. Add the beans, sausage and 1/4 tsp pepper and cook until heated through, about 2 minutes. Remove from heat and add the spinach, stirring gently until it begins to wilt. Serve with the Parmesan.