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Chorizo and White Bean Stew

['2 tablespoons olive oil, divided, plus more for drizzling', '1 pound fresh Mexican chorizo or Italian sausage links', '1 large onion, thinly sliced', '4 garlic cloves, finely chopped', '1 sprig thyme', '2 15-ounce cans cannellini (white kidney) beans, rinsed', '2 cups low-sodium chicken broth', 'Kosher salt, freshly ground pepper', '5 ounces baby spinach (about 10 cups)', 'Smoked paprika (optional)', 'Ingredient info: Smoked paprika can be found at most supermarkets.']

Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. 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 and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

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