If you’re looking for a hearty, comforting dish loaded with bright flavors and healthy greens, this Sausage White Bean and Kale Stew Recipe will quickly become your go-to meal. It has just the right balance of smoky sausage, tender white beans, and vibrant kale simmered in a rich tomato base that’s pure soul food in a bowl. Perfect for cozy dinners or anytime you want something nourishing with a punch of flavor, this stew is guilt-free goodness that’s as easy to make as it is delicious.
Ingredients You’ll Need
These ingredients are straightforward but each plays a vital role in building the layers of flavor, texture, and color that make this stew shine. From the smoky sausage that adds depth to the fresh kale giving a pop of green, every component is essential.
- 14 ounces fully cooked smoked sausage: Provides a smoky, savory base and protein to the stew.
- 2 tablespoons extra-virgin olive oil: Essential for sautéing and adding rich mouthfeel.
- 1 cup diced white or yellow onion: Gives sweetness and a flavorful foundation when cooked down.
- 2 medium carrots, peeled and coarsely chopped: Adds subtle sweetness and texture.
- 8 ounces cremini mushrooms, quartered: Contributes earthiness and a meaty bite.
- 2 ribs celery, chopped: Supplies aromatic crunch that complements the other vegetables.
- 1 teaspoon minced garlic: Brings sharpness and depth to the overall taste.
- 4 cups packed coarsely chopped kale: Bursts of color and nutrition that brighten the stew.
- 28 ounces Italian-style crushed tomatoes: The tangy, rich base that ties everything together.
- 2 cups low-sodium chicken broth: Keeps the stew flavorful without overpowering the other ingredients.
- 30 ounces canned small white beans, rinsed and drained: Adds creaminess and protein to make the stew filling.
- 1 teaspoon dried thyme: Earthy herb that compliments the sausage and vegetables perfectly.
- ½ teaspoon dried marjoram: Adds subtle floral notes enhancing savory flavors.
- ½ teaspoon salt: Balances and enhances all the flavors in the stew.
- Fresh ground black pepper to taste: Adds a lively hint of spice at the finish.
- Shredded or shaved Parmesan for garnish: A salty topping that crowns the stew beautifully.
How to Make Sausage White Bean and Kale Stew Recipe
Step 1: Sautéing and Building the Base
Begin by heating your olive oil in a large pot or Dutch oven over medium heat. Add the sliced smoked sausage and sauté it for about five to six minutes until it’s beautifully browned and fragrant. This browning step unlocks flavor and gives the stew an irresistible aroma. Once done, remove the sausage and set it aside to keep warm. If the pot looks dry, add a little more olive oil. Toss in the diced onion, carrots, mushrooms, celery, and garlic and cook them together, stirring frequently, until the vegetables soften just slightly and their flavors meld. Then add the chopped kale, cooking it for a minute or two to gently wilt but keep its bright green color.
Step 2: Simmering the Stew
Next, pour in the crushed tomatoes along with the chicken broth and the rinsed white beans. Sprinkle in the dried thyme, marjoram, salt, and freshly ground black pepper. Add the browned sausage back into the pot and stir everything together so the flavors start to marry. Increase the heat just enough to bring the stew to a gentle boil. Once boiling, cover the pot, lower the heat, and let it simmer for 20 to 30 minutes. This simmering time is crucial as it lets the kale soften further, the beans absorb the seasoned broth, and the sausage infusing the stew with its smoky goodness. When ready, serve hot with a generous sprinkle of Parmesan cheese on top.
How to Serve Sausage White Bean and Kale Stew Recipe
Garnishes
Adding a garnish can elevate the experience. A handful of freshly shaved or shredded Parmesan cheese melts slightly in the hot stew, adding a creamy, salty finish that’s hard to resist. A sprinkle of freshly chopped parsley or a drizzle of high-quality olive oil also brightens the dish visually and flavor-wise if you want a fresh touch.
Side Dishes
This stew is satisfying on its own but pairs wonderfully with some crusty bread to soak up the flavorful broth. A simple green salad with a lemon vinaigrette offers a contrasting refreshing bite. For extra heartiness, creamy polenta or buttery mashed potatoes are excellent companions for this warming stew.
Creative Ways to Present
For a rustic family-style meal, serve the stew in large bowls with bread wedges on the side. If you want to impress guests, ladle the stew into shallow bowls, garnish with Parmesan and a few deep green kale leaves or microgreens for elegance. Leftovers can even be served over cooked grains like quinoa for a complete twist.
Make Ahead and Storage
Storing Leftovers
This Sausage White Bean and Kale Stew Recipe keeps beautifully in the fridge for up to four days. Store it in an airtight container to lock in freshness and flavor. It’s a great option for meal prep as the flavors actually deepen after a day or two.
Freezing
Freezing this stew is a smart move if you want to save time later. Let it cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It will keep well for up to three months. When ready, thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the stew seems too thick after chilling, stir in a splash of chicken broth or water to loosen it up as it warms. Microwave reheating works too, just cover loosely and heat in intervals, stirring between.
FAQs
Can I use fresh beans instead of canned for this recipe?
Absolutely! Fresh white beans that have been soaked and cooked can be used, though canned beans offer convenience. If using fresh, make sure they’re fully cooked before adding to the stew to ensure the right texture.
Is it okay to substitute kale for other greens?
Yes, you can swap kale with Swiss chard, spinach, or collard greens. Keep in mind some greens cook faster and are more delicate, so add them later in the cooking process to avoid overcooking.
Can this stew be made vegetarian?
Definitely. Simply omit the sausage and use vegetable broth instead of chicken. Add smoked paprika or liquid smoke for that smoky flavor, and consider adding extra mushrooms or smoked tofu to keep it hearty.
What type of sausage works best for this stew?
A fully cooked smoked sausage is ideal to impart that rich, savory taste. Kielbasa or Andouille are great options. Avoid raw sausage since the recipe doesn’t include a long cooking time to fully cook it through.
How spicy is this stew?
This Sausage White Bean and Kale Stew Recipe is generally mild and comforting with subtle herbal notes. You can easily add a pinch of red chili flakes or cayenne pepper if you want a bit of heat.
Final Thoughts
This Sausage White Bean and Kale Stew Recipe is truly a labor of love that’s simple enough for weeknight dinners but satisfying enough for sharing around the table. With its rich layers of smoky sausage, tender beans, and vibrant greens, it’s the kind of dish that hugs you from the inside out. I can’t wait for you to try it and make it a favorite in your own kitchen!
Print
Delicious Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful Sausage White Bean and Kale Stew featuring smoky sausage, tender vegetables, and nutritious kale simmered in a tomato-based broth, perfect for a warming meal.
Ingredients
Meat
- 14 ounces fully cooked smoked sausage, sliced
Vegetables and Aromatics
- 1 cup diced white or yellow onion
- 2 medium carrots, peeled and coarsely chopped
- 8 ounces cremini (brown button) mushrooms, quartered
- 2 ribs celery, chopped
- 1 teaspoon minced garlic
- 4 cups packed coarsely chopped kale
Canned Goods & Liquids
- 28 ounce can Italian-style crushed tomatoes
- 2 cups low-sodium chicken broth
- 30 ounces canned small white beans, rinsed and drained (two 15-ounce cans)
Seasonings & Oils
- 2 tablespoons extra-virgin olive oil (plus additional as needed)
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- ½ teaspoon salt
- Fresh ground black pepper to taste
Garnish
- Shredded or shaved Parmesan cheese
Instructions
- Brown the Sausage: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the sliced smoked sausage and sauté for 5 to 6 minutes or until the sausage is nicely browned. Remove the sausage from the pot and set aside on a plate, keeping it warm.
- Sauté the Vegetables: If needed, add a bit more olive oil to the pot. Add diced onion, chopped carrots, quartered mushrooms, chopped celery, and minced garlic. Cook while stirring for several minutes until the vegetables soften slightly.
- Wilt the Kale: Add the coarsely chopped kale to the pot and cook, stirring for 1 to 2 minutes just until the kale begins to wilt.
- Add Liquids and Seasonings: Pour in the crushed tomatoes and low-sodium chicken broth, then add the rinsed and drained white beans. Sprinkle in the dried thyme, dried marjoram, salt, and freshly ground black pepper. Stir everything together well.
- Combine and Simmer: Return the browned sausage to the pot and stir to combine all ingredients evenly. Increase the heat to bring the stew to a boil. Once boiling, cover the pot, reduce heat to low, and let it simmer gently for 20 to 30 minutes to allow flavors to meld.
- Serve: Ladle the stew into bowls and garnish generously with shredded or shaved Parmesan cheese before serving.
Notes
- Use fully cooked smoked sausage for best flavor and quicker cooking.
- Rinsing canned beans helps reduce sodium and removes excess starch.
- Adjust the amount of kale according to preference for texture.
- Simmering the stew longer can deepen the flavors even more.
- Parmesan adds a salty, savory finish—omit or substitute for a dairy-free option if needed.
- This stew reheats well and can be stored in the refrigerator for up to 3 days.
