Ingredients
1 tablespoon extra virgin olive oil
2 Italian turkey sausages, casings removed
1 small onion, diced
2 cloves garlic, minced
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) cannellini beans, drained and rinsed
4 cups fresh spinach
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes
1 cup low-sodium chicken broth
Salt and black pepper to taste
Instructions
Heat olive oil in a skillet over medium heat. Add sausage and cook until browned, 5-7 minutes. Remove and set aside.
Add onion and garlic to the skillet. Sauté until softened, 2-3 minutes.
Pour in diced tomatoes, cannellini beans, oregano, basil, red pepper flakes, and chicken broth. Bring to a simmer.
Return sausage to the skillet. Cook for 8-10 minutes until the mixture thickens.
Toss in spinach and cook until wilted, 2-3 minutes. Season with salt and pepper.
Notes
Use halal-certified turkey sausage if preferred.
Add a splash of water if the mixture becomes too thick.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Table
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 3.5g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 70mg