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.
Sausage and White Bean Bruschetta
20 MIN
Ingredients
- 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
Directions
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.
Recipe Notes: Garlic Toast
To make a super simple garlic toast, toast a piece of hearty whole grain, Italian, or sourdough bread either in your toaster, toaster oven, or under the broiler. Drizzle a little olive oil over the toast. Peel a garlic clove and cut in half. Rub the toast down with the garlic, cut side down, then sprinkle with a pinch of sea salt.
