Sausage and White Bean Stew

• 1 12 teaspoons olive oil
• 1 medium onion, thinly sliced
• salt and black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cloves minced garlic
• 1 lb Italian sausage, cut into 2 inch chunks
• 1 (19 ounce) canwhite cannellini beans, drained
• 14 cup dry white wine
• 14 cup chicken broth
• 2 tomatoes, cored and cubed or 1 cup canned tomato
• 2 cups packed fresh spinach, stemmed and coarsely chopped

1. In a large skillet, heat oil over medium heat, add onions, salt and pepper and half the herbs and half the garlic and cook, stirring frequently for about 4 minutes.
2. Meanwhile, add sausage to another skillet and cover with 1/2 c water.
3. Cook over high heat until water evaporates, about 8 minutes.
4. Remove sausage from skillet with a slotted spoon and add to skillet with the onions.
5. Cook to allow sausage to brown lightly on both sides.
6. Add beans, wine, broth, tomatoes and remaining herbs and garlic.
7. Reduce heat and simmer for 4 minutes.
8. Add spinach and cook another 6 minutes until sauce is somewhat thickened and greens are tender.

olive oil, onion, salt, thyme, rosemary, garlic, italian sausage, beans, white wine, chicken broth, tomatoes, fresh spinach

Taken from www.food.com/recipe/sausage-and-white-bean-stew-74899 (may not work)