Sausage and White Bean Stew
This sausage and white bean stew combines Italian sausage with creamy cannellini beans, aromatic vegetables, and fresh herbs in a satisfying one-pot meal. Ready in just 45 minutes, it features a naturally thick, flavorful broth and bright finishing notes from lemon and parsley. Perfect for weeknight dinners, meal prep, or entertaining, it's comfort food with an elegant touch.
Ingredients
- 1 pound Italian sausage casings removed (sweet or hot, based on preference)
- 2 tablespoons olive oil
- 1 large onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes optional
- 1 cup dry white wine optional, can substitute chicken broth
- 3 cans 15 oz each cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 bay leaf
- 1 parmesan rind optional, but adds amazing flavor
- 4 cups fresh kale or spinach roughly chopped
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley chopped
- Grated Parmesan cheese for serving
- Crusty bread for serving
Instructions
- Heat a large Dutch oven over medium-high heat. Add 1 tablespoon of olive oil, then add the Italian sausage, breaking it into smaller pieces with a wooden spoon as it cooks. Brown for about 5-7 minutes until no longer pink. If there's excess fat, drain all but 1 tablespoon.
- Add the remaining tablespoon of olive oil along with the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften, stirring occasionally.
- Add the minced garlic, tomato paste, dried rosemary, dried thyme, and red pepper flakes (if using). Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
- Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot—those bits are pure flavor! Let the wine simmer for about 2 minutes until slightly reduced.
- Add the drained and rinsed cannellini beans, chicken broth, bay leaf, and Parmesan rind (if using). Bring to a boil, then reduce heat to maintain a gentle simmer.
- Partially cover the pot and simmer for about 15-20 minutes, allowing the flavors to meld and the stew to thicken slightly.
- Use the back of your spoon to mash some of the beans against the side of the pot. This will release their starch and help thicken the stew even more.
- Stir in the chopped kale or spinach and continue cooking for another 3-5 minutes until the greens are wilted but still bright.
- Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.
- Discard the bay leaf and Parmesan rind (if used).
- Ladle the stew into bowls and top with chopped parsley and grated Parmesan cheese. Serve with crusty bread for dipping.
Notes
- For a creamier texture, puree one can of the beans with a bit of broth before adding to the pot.
- This stew thickens as it sits, so if serving later or as leftovers, you may need to add a splash of broth when reheating.
- The Parmesan rind is optional but adds incredible depth of flavor. Save your rinds in the freezer for soups and stews!
- For more depth, add a ham hock or smoked turkey leg to the simmering stew, then remove and shred any meat before serving.
- This stew freezes beautifully for up to 3 months—perfect for meal prep!