Creamy Sausage and White Bean Ragu

1. Heat olive oil in a large pan over medium high heat.
2. Remove sausage from casing and add to hot pan. Break up into small pieces using a spoon or spatula.
3. While sausage cooks drain your beans in a colander.
4. Once the sausage is browned, remove using a slotted spoon and set aside. Add your onion and garlic and stir to combine into the leftover oils.
5. Add in your wine and stir to scrap any bits on the bottom of the pan.
6. Once onions are translucent it’s time to add your spinach. Working in batches, add half your spinach and let it wilt, then add remaining spinach and 1/3 cup stock and stir to combine.
7. Add in your beans and stir gently. Add remaining beef stock, cover and lower heat. Let simmer 8 to 10 minutes.
8. Using a ladle remove half of your bean mixture and place in a blender. Blend until combined and creamy.
9. Pour blended spinach and bean mixture back into the pan and stir gently. Add your sausage back in as well.
10. Serve with some fresh toasted sourdough and regular or dairy free parmesan if you like!