Escarole Sausage White Bean Stew
Warm up with a bowl of Escarole Sausage White Bean Stew, the ultimate comfort food that’s hearty, flavorful, and simple to prepare. This one-pot wonder combines tender Italian sausage, creamy cannellini beans, and wholesome escarole in a savory chicken broth, creating a rich, satisfying meal perfect for chilly evenings. Aromatic garlic, sautéed onions, and optional red pepper flakes add depth and a touch of heat, while a sprinkle of Parmesan cheese on top elevates every bite. Ready in just 50 minutes, this easy-to-make stew is ideal for busy weeknights and can be served with crusty bread for an irresistible finish. Bursting with protein, fiber, and greens, this nutritious recipe is sure to become a family favorite. Perfect for fans of classic Italian soups and stews, this dish delivers comfort and flavor in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or hot)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 0.5 teaspoons crushed red pepper flakes (optional)
- 6 cups chicken broth
- 2 15-ounce cans cannellini beans (drained and rinsed)
- 1 large head escarole, roughly chopped
- 0.5 cups Parmesan cheese, grated (optional, for serving)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage, breaking it into small pieces with a spoon. Cook until browned and cooked through, about 5–7 minutes. Remove the sausage with a slotted spoon and set aside on a plate lined with paper towels.
In the same pot, add the diced onion. Sauté for 4–5 minutes until softened and translucent.
Stir in the minced garlic and crushed red pepper flakes (if using). Cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a gentle simmer, scraping the bottom of the pot to deglaze.
Add the cannellini beans and escarole to the pot. Stir gently to combine, then return the cooked sausage to the stew.
Season with salt and black pepper. Simmer for 15–20 minutes, allowing the flavors to meld and the escarole to wilt.
Taste and adjust seasoning with additional salt or pepper as needed.
Ladle the stew into bowls and top with grated Parmesan cheese, if desired. Serve warm with crusty bread for dipping.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 8905 mg | 387% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 13.7 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2116 mg | 163% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 5234 mg | 111% | |
*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.
