Tuscan White Bean & Sausage Recipe

Brown the sausage

Heat a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil. Add the sausage (casings removed) and break up with a wooden spoon. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer sausage to a bowl and set aside, leaving rendered fat in the pan.

Sauté onion and garlic

Reduce heat to medium. If pan is dry, add up to 1 teaspoon more olive oil. Add the diced onion and sauté until translucent and softened, about 4–5 minutes. Add the minced garlic, chopped rosemary and sun-dried tomatoes; cook 1–2 minutes more until fragrant, stirring so the garlic doesn't burn.

Deglaze and simmer

If using, pour 1 tablespoon white wine into the pan to deglaze, scraping up browned bits with a wooden spoon; cook until most of the wine has evaporated, about 1 minute. Add the drained cannellini beans and 2 cups chicken broth. Return the browned sausage to the pan and bring to a gentle simmer.

Simmer to meld flavors

Reduce heat to medium-low and simmer uncovered for 8–10 minutes to let flavors combine and liquid reduce slightly. Use the back of a spoon to mash about 1/3 of the beans against the side of the pan to thicken the broth, leaving the rest whole for texture.

Finish with cream

Stir in 1 cup heavy cream (or half-and-half) and grated Parmesan. Simmer another 2–3 minutes until warmed through and slightly thickened. Taste and adjust seasoning with salt, black pepper and crushed red pepper flakes as desired.

Add spinach and lemon

Fold in the packed baby spinach a handful at a time, letting it wilt before adding more (about 1–2 minutes). Once all spinach is incorporated and wilted, stir in 1 tablespoon fresh lemon juice. Re-check seasoning and add additional salt and pepper if needed.

Rest and garnish

Remove from heat and let sit 2 minutes to thicken slightly. Sprinkle chopped parsley and extra grated Parmesan before serving.

Spoon Tuscan white bean and sausage into shallow bowls. Serve with crusty bread slices or over creamy polenta to soak up the sauce. Offer extra Parmesan and crushed red pepper at the table.