Weeknight Stew

Not long ago, my sister was scrolling through my recipe files on Paprika and asked if any of them were quick enough for a weeknight. Many of them are, even though I have a tendency to post more Sunday dinners because I enjoy them so much.

This however is very simple and easily a weeknight meal with slicing the onion as the most difficult task. It is originally a Bon Appétit recipe with modifications over time. I’ve left a few of my notes in the copy below. 

Start with cooking the sausage, the rest of the prep can be done while they cook. (And yes use the hot Italian sausage if you are ok with a little bit of heat, the added flavor is amazing). 

While they cook, slice the onion, mince the garlic, and rinse the thyme and cannellini beans. 

While they cool, start the onions with the garlic and thyme, making sure to use the onions to scrape up all of the crispy bits of sausage. Also start boiling the water for the pasta. 


Once they are soft and golden, the beans, broth, and paprika go in with the onions and it’s time to cook the pasta and slice the sausage. 

When the beans start to cook use your spoon to smash a few and help to thicken the sauce. 

Taste and add a tiny bit of salt and a healthy bit of pepper. 

Then add the spinach, either in handfuls or just throw in like me.

Once it just starts to wilt, stir in the sausage and pasta. 


Serve. Taste. Love. 

Sausage and White Bean Stew

Entrées, Pastas, Pork, Quick Meals, Soups Stews etc., Tested and Approved!

Prep 15 min ∙ Cook 45 min ∙ Makes 4 servings ∙ Source Bon Appétit | February 2013

Paprika Recipe File


  • 1 pound fresh hot Italian sausage links
  • 1 large onion, thinly sliced, then quartered
  • 5 garlic cloves, finely chopped
  • 1 sprig thyme
  • 30 oz. cannellini (white kidney) beans, rinsed
  • 2 cups low-sodium chicken broth
  • ⅛ tsp. smoked paprika
  • Kosher salt
  • Pepper, freshly ground
  • 5 ounces baby spinach (~10 cups)
  • ½ lb. fusilli or orecchiette pasta cooked
  • Parmesan, freshly shredded


Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate and slice lenthwise and then into ½” thick slices on an angle when cool enough.
Reduce heat to medium. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans, broth, and paprika and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.

Stir sausage into stew; add pasta water or additional broth to thin, if desired. Divide stew among bowls over pasta and sprinkle with paprika and parmesan.


Ingredient info: Smoked paprika can be found at most supermarkets.

2015-01-07 – First day tried and I made modifications from the Bon Appétit version, in addition to what I drafted as the final recipe, I threw in roasted garlic with the onions and minced fresh garlic as a treat.

2017-03-04 – fresh garlic with the onions is very good, used 5 large. And orecchiette pasta is perfect with the size of the sausage.


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