One-Pot Tuscan Sausage and Bean Stew

Ingredients

• 8 piece thick pork sausages
• 1 tablespoon olive oil
• 1 piece brown onion, diced
• 2 piece carrot, diced
• 3 clove garlic, crushed
• 1 tablespoon fresh rosemary, chopped
• 800 gram tinned crushed tomatoes
• 2 tin tinned cannellini beans, drained
• 375 millilitre chicken stock
• 100 gram baby spinach

Instructions

1. 1Heat the oil in a large pot over medium-high heat and brown the sausages for 6 minutes, turning; remove to a plate.
2. 2Cook the onion and carrot in the same pot for 6 minutes until softened.
3. 3Add the garlic and rosemary and stir for 1 minute.
4. 4Slice the sausages into thirds and return them to the pot.
5. 5Add the tomatoes, beans and stock, then simmer uncovered for 25 minutes until thickened.
6. 6Stir in the spinach until wilted, then season with salt and pepper.
7. 7Serve with crusty bread. Freeze cooled portions for up to 3 months; thaw overnight and reheat in a saucepan until bubbling.