Kitchen Tools:

  • Large pot
  • Colander
  • Large pot
  • Grater

Recipe by: EatInEatOut Magazine,
Serves: serves 2
Prep Time: Quick & Easy


2 tbsp. biodynamic extra virgin olive oil

10-12 oz. chicken sausage, salt & pepper

1 stalk celery

2 carrots, loose

½ lb. tomato, hot house

1 cup spinach, loose

1 onions, yellow

1 clove garlic

½ cup black beans

To taste salt & pepper

1½ cups water

2 tsp. vegetable bouillon cubes

2 tsp. fresh city's tuscan spice mix (rosemary, sage, grlic powder)

¼ cup shredded parmesan

2 classic gourmet burger buns

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Cook the Sausage
• Heat 1 tbsp. olive oil in a large pan over medium-high heat.
• Add the sausage(s) to the pan and cook until cooked through, about 5-6 minutes per side.
• Remove from heat and let cool 10 minutes before slicing into 1-inch thick rounds. Set aside.

Prepare the Ingredients
• While the sausage is cooking, rinse and dice the celery, carrots, and tomatoes.
• Rinse and roughly chop the spinach.
• Dice the onion and mince the garlic.
• Rinse the beans in a colander in the sink.

Make the Stew
• Heat 1 tbsp. olive oil in a large pot over medium
heat. Add the onion and garlic to the pot and cook until tender and fragrant, about 2-3 minutes.
• Add the celery and carrots. Season with salt and pepper to taste and stir. Cook for another 4-5 minutes.
• Stir in the tomatoes, sausage, beans, water, vegetable bouillon, rosemary and red pepper flakes, if desired.
• Bring to boil, then reduce heat to simmer. Cook until the veggies are tender, about 20 minutes.
• Stir in the spinach and cook until the spinach is wilted, about another 5 minutes.

Bring It All Together
• Grate the Parmesan.
• Divide the stew evenly between two bowls and sprinkle with Parmesan.
• Serve with dinner rolls!