This looks fabulous and I love white beans. This recipe is from a new blog I found called Eat.Drink.Smile ... make sure you rinse the beans well.
One skillet white bean and sausage stew
Yields 6 servings. Adapted from Bon Appetit.
2 Tbsp olive oil
13 oz turkey smoked sausage, sliced into 1/4 - 1/2 inch thick medallions
1 large onion, sliced
4 cloves of garlic, minced
2 sprigs of fresh thyme
2 15-oz cans of Great Northern beans, rinsed
2 cups low-sodium chicken broth
Freshly ground pepper
5 oz baby spinach (about 10 cups)
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage medallions and cook, turning occasionally, until browned and cooked through, 15 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprigs. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt, pepper, and smoked paprika. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Fold sausage into stew. Divide stew among bowls and serve.