Cannellini and Italian Sausage Stew
Cozy up with a bowl of hearty Cannellini and Italian Sausage Stew, a one-pot wonder bursting with bold flavors and nourishing ingredients. This comforting dish combines savory crumbles of Italian sausage with tender cannellini beans, vibrant kale, and a medley of aromatic vegetables, all simmered in a rich, tomato-infused broth. Perfect for weeknight dinners or a casual gathering, this stew is easy to prepare and ready in just 50 minutes, making it an ideal choice for busy schedules. Garnish with grated Parmesan and serve alongside crusty bread to soak up every last drop of this soul-warming meal. Packed with protein and vegetables, this satisfying stew is as wholesome as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 yellow onion, diced
- 2 carrot, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 14-ounce can diced tomatoes
- 4 cups chicken broth
- 1 bay leaf
- 2 fresh thyme sprigs
- 3 cups kale, stems removed and chopped
- to taste salt
- to taste black pepper
- to taste parmesan cheese, grated (for topping, optional)
- as desired crusty bread (for serving, optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the Italian sausage and cook, breaking it into crumbles with a wooden spoon, until browned and cooked through, about 5–7 minutes. Remove with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the cannellini beans, diced tomatoes (with their juice), chicken broth, bay leaf, and thyme sprigs. Bring the mixture to a gentle boil.
Reduce the heat to low, return the cooked sausage to the pot, and let the stew simmer for 20 minutes. Stir occasionally.
Add the chopped kale to the pot and simmer for an additional 5 minutes, until the kale is tender.
Remove the bay leaf and thyme sprigs from the pot. Taste and season with salt and black pepper as needed.
Ladle the stew into bowls and serve warm. Optionally, top with grated Parmesan cheese and serve with crusty bread for dipping.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 2181 mg | 95% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 8.7 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1918 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
