White Bean and Sausage Stew
Warm, hearty, and brimming with flavor, this White Bean and Sausage Stew is the ultimate comfort food for cooler days. Featuring tender cannellini beans, savory Italian sausage, and nutrient-packed kale, this one-pot meal strikes the perfect balance between wholesome and indulgent. Aromatic vegetables like onions, carrots, and celery form the base, while fresh thyme and a bay leaf infuse the broth with earthy depth. A splash of diced tomatoes adds brightness, and the whole stew is simmered to perfection, creating a rich, savory dish that’s both satisfying and easy to prepare in under an hour. Serve this cozy stew with crusty bread to soak up every last drop, and enjoy a filling meal that's perfect for family dinners or meal prep.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 15-ounce cans canned white beans (cannellini or great northern), rinsed and drained
- 1 14.5-ounce can diced tomatoes, with juice
- 4 fresh thyme sprigs
- 1 bay leaf
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 cups kale, stems removed and leaves chopped
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large, heavy pot or Dutch oven over medium heat.
Add the sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Transfer the sausage to a plate lined with paper towels to drain, leaving the rendered fat in the pot.
To the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and stir to deglaze the pot, scraping up any browned bits from the bottom.
Stir in the white beans, diced tomatoes (including their juice), cooked sausage, thyme sprigs, and bay leaf.
Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes to allow the flavors to meld.
Add the chopped kale and simmer for an additional 10 minutes until wilted and tender.
Remove the thyme sprigs and bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread for dipping.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 7508 mg | 326% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 27.8 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4418 mg | 94% | |
*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.
