White Bean, Arugula, and Sausage Stew

It was chilly and wet today, putting me in the mood for something warm and hearty. I had sweet Italian sausage from Bostrom's and arugula from Crabapple Farm, and they went together nicely. Instead of regular garlic, I threw in some scapes as well, which added a nice little crunch. This stew also offered the chance to use up the last bag of frozen tomatoes from last fall, but I think you could leave them out, or substitute canned.

1 lb sweet Italian sausage, casings removed
1 medium onion, chopped
1-2 cups chopped scapes (optional)
2 cups tomatoes (if frozen, thawed and drained a bit)
3 cups cooked white beans
5 oz. arugula, chopped
1-2 Tbsp chopped fresh sage
Salt and pepper to taste

Cook the sausage in a Dutch oven or soup pot. Pour off most of the fat, then add the onions and scapes and cook until tender. Add the tomatoes and white beans, then arugula and sage. Cook until the arugula is tender, then add salt and pepper.

Serves 4-5.