1 tbsp olive oil
12 turkey or pork sausages
1 small onion, sliced
2 garlic cloves, chopped
2 x 400g tins cannellini beans, rinsed and drained
1 x 400g tin of chopped tomatoes
450ml chicken stock
1 tsp oregano
½ tsp thyme
2 large handfuls of fresh spinach, washed and patted dry
- In a large pot, heat half of the oil over a high heat. Cook the sausages in batches, turning, for 7-8 minutes or until browned on all sides. Remove to a plate and cover with foil.
- Heat the remaining oil in the same pan. Cook the onion and garlic for 5-6 minutes or until the onion has softened but not coloured.
- Add all of the remaining ingredients except for the spinach. Return the sausages to the pot and bring everything to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes or until thickened. Stir in the spinach and allow to wilt for 1-2 minutes, then divide into bowls and serve with crusty bread.
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Per Serving 872kcals, 16.9g fat (4.4g saturated), 128.5g carbs, 8.7g sugars, 57g protein, 52.4g fibre, 0.728g sodium