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–+ servings
This super simple white bean stew is incredible easy to make and so flavorful with the fresh herbs and hatch chile chicken sausage. Delicious! Serve with fresh rolls or crusty sourdough bread for the ultimate meal.
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Chicken Sausage + White Bean Stew

This super simple white bean stew is incredible easy to make and so flavorful with the fresh herbs and hatch chile chicken sausage. Delicious! Serve with fresh rolls or crusty sourdough bread for the ultimate meal.
Course dinner
Cuisine American
Keyword chicken stew
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8 people

Equipment

  • Dutch Oven

Ingredients

  • 1 package Al Fresco Hatch Chile Chicken Sausage
  • 2 cans cannellini beans drained and rinsed
  • 1.5 cup yellow onion diced
  • 4 cloves garlic (about 1.5 Tablespoons) minced
  • 1 teaspoon red pepper flakes
  • 2 Tablespoons olive oil
  • 4 cups chicken broth
  • 1 14-ounce can diced tomatoes with juices
  • 2 rosemary sprigs minced
  • 4 thyme sprigs minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 12 oz bag frozen spinach
  • freshly grated parmesan cheese for serving, if desired

Instructions

  • Prepare all your ingredients first. Dice and mince your onion, garlic, and herbs. Open your broth container/cans and diced tomatoes. Set everything out so you can easily grab ingredients to put into the stew. Drain and rinse your white beans. Set aside all ingredients and then prepare your chicken sausage.
  • Slice chicken sausage into pieces and set in a bowl. Add olive oil to Dutch Oven or stock pot. Bring to medium heat. When oil is hot, add sliced chicken sausage and cook (stirring around every minute or so) for about 5-7 minutes until browned.
  • Remove browned chicken sausage and place back in bowl.
  • Add diced onions to dutch oven, cook for 3 minutes. Stir with a rubber spatula a bit so they don't stick and get evenly cooked. Then add minced garlic and red pepper flakes and cook for 2 minutes, stirring a bit with a rubber spatula.
  • Carefully pour in your chicken stock, stir a bit to get any onions or garlic from the bottom of the dutch oven. Then, add your diced tomatoes with the juices, rosemary, thyme, salt, pepper, white beans, and the browned chicken sausage. Stir til everything is combined. (Don't add the spinach yet).
  • Bring to a boil, then let simmer for at least 25 minutes uncovered. Add your frozen spinach and let simmer for another 5-10 minutes.
  • Serve soup with rolls or thick sourdough bread for dipping!

Notes

You can sub another flavor or variety of Al Fresco Chicken Sausage instead of the Hatch Chile. The Roasted Garlic or Sweet Italian would be amazing in this stew too.