Heat a large pot or Dutch oven over medium-high heat.
Remove the sausage from its casing and crumble it into the pot. Cook, breaking it up with a wooden spoon, until the sausage is browned and cooked through (about 7-8 minutes).
If there’s excess fat, you can drain it, or leave a little for flavor.
2. Sauté the Onion and Garlic:
Add the diced onion to the pot and sauté for about 3-4 minutes until softened.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Add the Beans and Seasonings:
Stir in the white beans, diced tomatoes (if using), dried thyme, rosemary, smoked paprika, salt, and pepper.
Pour in the chicken or vegetable broth, and stir to combine.
4. Simmer:
Bring the mixture to a simmer, then reduce the heat to low and cook for 10-15 minutes to let the flavors meld together. If you prefer a thicker consistency, mash some of the beans with the back of a spoon.
5. Add Greens (Optional):
If you’re adding spinach or kale, stir it in during the last 5 minutes of cooking, allowing the greens to wilt and soften.
6. Serve:
Once the dish is ready, serve the white beans and sausage in bowls. Sprinkle with fresh parsley or basil if desired.
You can serve this with crusty bread, over rice, or simply on its own for a comforting meal.
