I’ve been making some version of this Sausage and White Bean Bruschetta for a few years now and it (oddly) never occurred to me to write it down – like it was too simple to be considered a recipe. What does that even mean?! In fact, it’s the epitome of weeknight recipes, requiring just five ingredients and zero chopping.
- 1 lb Italian sausage, casings removed
- 2 14.5-oz cans fire roasted diced tomatoes
- 6 oz fresh spinach*
- 14.5-oz can white beans, drained
- To serve: Garlic toast (see recipe notes), grated parmesan, balsamic vin or glaze
*Or swap in frozen spinach, slightly thawed in microwave
In a skillet, brown sausage over medium heat, using a wooden spoon to crumble. Add tomatoes and bring to a simmer. Stir in spinach and continue to simmer for 2 minutes, or until spinach is wilted (may require a minute or two longer if you’re using frozen spinach).
Stir in white beans and season mixture to taste with salt and pepper. Once white beans are just heated through, it’s ready.
Serve sausage and white beans atop garlic toast, then sprinkle with grated parmesan and a drizzle of balsamic vinegar or glaze.