Tuscan White Bean & Sausage Skillet with Rosemary Focaccia & Sautéed Spinach
15min
30min
4
620
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Chef's Note
For the best flavor development, use high-quality Italian sausage - either sweet or hot depending on your preference. The fond (browned bits) that forms when cooking the sausage creates a rich base for this dish. Don't rush the simmering process, as this is where the flavors truly meld together.
Tags
Ingredients
1 pound Italian sausage links
1 medium yellow onion
4 large garlic cloves
2 15-oz cans cannellini beans
1 cup chicken broth
1 14.5-oz can diced tomatoes
2 sprigs fresh rosemary
2 sprigs fresh thyme
8 cups baby spinach
1 medium lemon
1 loaf store-bought focaccia bread
3 tablespoons olive oil
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated parmesan cheese
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Dice the yellow onion and mince the 4 garlic cloves, setting aside 1 minced clove for the focaccia.
- 3
Remove sausage from casings and break into small chunks.
- 4
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add sausage and cook for 5-6 minutes until browned, breaking it up with a wooden spoon.
- 5
Add diced onion to the skillet and cook for 3-4 minutes until softened.
- 6
Add 3 minced garlic cloves and red pepper flakes, cooking for 1 minute until fragrant.
- 7
Drain and rinse the cannellini beans. Add them to the skillet along with the diced tomatoes (with their juice), chicken broth, 1 sprig of chopped rosemary leaves, and thyme leaves stripped from 1 sprig.
- 8
Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until slightly thickened.
- 9
While the skillet is simmering, prepare the focaccia: Slice the focaccia loaf horizontally. Mix the remaining 1 tablespoon olive oil with the reserved minced garlic clove and remaining rosemary leaves finely chopped. Brush this mixture over the cut sides of the focaccia.
- 10
Place focaccia on a baking sheet and bake for 8-10 minutes until lightly crisp and golden.
- 11
For the spinach: In a separate large pan, heat 1 teaspoon olive oil over medium heat. Add remaining minced garlic clove and cook for 30 seconds until fragrant.
- 12
Add the baby spinach in batches, tossing with tongs until wilted, about 2-3 minutes total. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- 13
Squeeze half the lemon over the spinach and toss to combine.
- 14
When the bean and sausage mixture has thickened slightly, sprinkle with grated parmesan cheese.
- 15
Cut the focaccia into portions and serve alongside the bean and sausage skillet with sautéed spinach on the side.
Nutrition Information (per serving)
620
32g
65g
28g
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