Ingredients

• 2 tablespoons olive oil, divided, plus more for drizzling
• 1 lb chorizo sausage, fresh mexican
• 1 onion, large, thinly sliced
• 4 garlic cloves, finely chopped
• thyme, 1 sprig, I used a 1/4 teaspoon of dried Thyme
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 2 cups low sodium chicken broth
• kosher salt
• black pepper, freshly ground
• 5 ounces Baby Spinach, about 10 cups
• smoked paprika (optional)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat.

2. Add sausage(whole) and cook, turning occasionally, until browned and through, 15-20 minutes.

3. Transfer sausage to a plate.

4. Reduce heat to medium.

5. Heat remaining 1 tablespoon oil in the same skillet.

6. Add onion, garlic and thyme sprig.

7. Cook stirring occasionally, until onion is softened 5-8 minutes.

8. Add beans and broth and cook, crush some beans with the back of a spoon to thicken the the sauce.

9. Cook for 8-10 minutes.

10. Season with salt and pepper.

11. Add spinach by handfuls and cook until just wilted about 2 minutes.

12. Slice chorizo and fold into stew;add water to thin, if desired.

13. Divide stew among bowls.

14. Drizzle with olive oil and sprinkle with paprika.