White bean stew with sausages

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 onion, diced
• 3 cloves garlic, crushed
• 1/4 cup dry red wine
• 1 cup lightly salted chicken broth
• 2 cans of 400g canned cherry tomatoes
• 1 can (820 g) canned cannellini beans, rinsed
• 6 sweet Italian sausages (about 0.6 kg)
• 150 g small arugula (about 8 cups)
• Chopped fresh basil and grated Parmesan, for serving

Preparation:

1. In a large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the onion, 1/2 teaspoon salt, and some freshly ground black pepper and cook until the onion is very soft, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the wine and scrape the bottom of the pan, then reduce the wine for 1 to 2 minutes. Stir in the chicken broth, tomatoes, beans, 1/2 teaspoon salt, and some freshly ground black pepper and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes are softened and the mixture has thickened, 12 to 15 minutes.
2. Meanwhile, preheat the oven to broil. Toss the sausages on a baking sheet with the remaining 2 tablespoons of olive oil. Broil, turning halfway through, until the sausages are nicely browned and cooked through, 6-8 minutes. Let rest for about 5 minutes.
3. Remove the stew from the heat and stir in the arugula until wilted; divide among plates. Cut the sausages in half and add to the stew. Sprinkle with basil and grated cheese.