Quinoa, Chicken Sausage, and White Bean Stew recipe

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Ingredients

1 (12 ounce) package good-quality precooked chicken sausages
2 tablespoons olive oil, divided
1 small yellow onion, finely chopped
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon salt
1 pinch cayenne pepper
ground black pepper to taste
2 (32 fluid ounce) containers chicken stock
1 (16 ounce) can cannellini beans, drained
1 (16 ounce) can diced tomatoes
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup quinoa

Nutrition Info

333.4 calories
carbohydrate: 38.5 g
cholesterol: 44.4 mg
fat: 11.8 g
fiber: 7.7 g
protein: 19.4 g
saturatedFat: 2.5 g
servingSize: -
sodium: 1902.7 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Remove the casings from the chicken sausages. Slice in half lengthwise, then crosswise into half-moons. Heat 1 tablespoon olive oil in a large saute pan and saute chicken sausage until well browned, about 5 minutes. Remove from the pan.

  2. Heat remaining oil in the same pan. Saute onion, mushrooms, thyme, paprika, salt, cayenne, and pepper until mushrooms are well browned, about 5 minutes. Remove from heat.

  3. Heat chicken stock in a large stockpot. Add cannellini beans, tomatoes, spinach, and quinoa. Simmer until quinoa is tender, about 15 minutes. Add the sausage and mushroom mixture. Simmer until heated through, about 5 minutes. Serve in soup bowls.

Recipe Yield

6 servings

Recipe Note

Wholesome and heartwarming! Serve with freshly grated Parmesan cheese and some good fresh bread.

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