This is one of my FAVORITE weeknight dinners to throw together! It’s super fast, packed with protein and dietary fiber, kids love it (I chop the spinach really small so they can’t pick it out), doesn’t heat up the whole kitchen, and is light on the budget. Oh, and did I mention…it’s FAT BURNING!! Enjoy this total comfort meal!

  • 2 Tbsp. extra-virgin olive oil
  • 1 package chicken Italian Sausage, cut into rounds (or sweet or hot Italian sausage, casings removed)
  • 3 garlic cloves, finely chopped
  • ½ tsp. dried oregano
  • ¼ tsp. crushed red pepper flakes (optional)
  • 1 28-oz. can crushed tomatoes
  • 1 tsp. kosher salt, divided
  • 1 5-oz. package baby spinach, coarsely chopped
  • 2 15.5-oz. cans white beans, rinsed (I like to smash about 1/3 of the beans to thicken the sauce)
  • 1-2 Tbsp. unsalted butter (optional)
  • 1 12″ crusty Italian sub roll or baguette, sliced and lightly toasted
  • 1 oz. Parmesan or Pecorino, finely grated
  • Chopped parsley (for serving; optional)

 

Heat oil in a large Dutch oven or high-sided skillet over medium-high. Add sausage and saute until browned, about 7 minutes. Add a little more olive oil if needed and add sliced garlic, oregano, and red pepper flakes (if using) and cook, stirring, until fragrant, about 1 minute. Don’t let the garlic burn or it will taste bitter. Add tomatoes (slowly, so you don’t get splattered with juice), then ½ tsp. salt and ½ cup water or broth. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, 6-8 minutes. Add beans and cook until warmed through, about 3 minutes. Mix in spinach and cook until wilted, about 2 minutes. Taste and season with remainder of salt if needed.
 

Meanwhile toast bread, and spread with butter. Divide beans and toast, sprinkle with Parmesan and parsley (if using), and dive in!

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