Quick Sausage, White Bean, And Spinach Stew - cooking recipe

Ingredients

1 tablespoon olive oil
12 ounces fully cooked Italian sausage, sliced 1/4 in. thick
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1 (32 ounce) container low sodium chicken broth
4 ounces ditalini (about 1 cup) or 4 ounces other soup pasta (about 1 cup)
1 (15 1/2 ounce) can cannellini or (15 1/2 ounce) can other white beans, rinsed
1/4 teaspoon pepper
1 (10 ounce) bag spinach, thick stems removed
1 ounce parmesan cheese, grated (about 1/4 cup)

Preparation

Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned, 4 to 5 minutes. Using a slotted spoon, transfer the sausage to a plate.
Add the garlic to the pan and cook, stirring, for 1 minute (do not let it brown). Add the wine and simmer, scraping up any brown bits, for 1 minute.
Add the broth and pasta and bring to a boil. Reduce heat and simmer until the pasta is just tender, 8 to 10 minutes.
Add the beans, sausage and 1/4 tsp pepper and cook until heated through, about 2 minutes. Remove from heat and add the spinach, stirring gently until it begins to wilt. Serve with the Parmesan.