Description
A hearty and flavorful Sausage White Bean and Kale Stew combining smoky sausage, tender vegetables, nutritious kale, and creamy white beans in a savory tomato broth, perfect for a comforting meal.
Ingredients
Scale
Meat and Sausage
- 14 ounces fully cooked smoked sausage, sliced
Vegetables
- 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
Liquids and Cans
- 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
- 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 until nicely browned. Remove the sausage with a slotted spoon and set it aside on a plate, keeping it warm.
- Sauté the Vegetables: If needed, add a little more olive oil to the pot. Add the diced onion, chopped carrots, quartered mushrooms, chopped celery, and minced garlic to the pot. Cook while stirring for several minutes until the vegetables soften slightly.
- Wilt the Kale: Add the coarsely chopped kale to the pot. Stir and cook for 1 to 2 minutes just until the kale wilts.
- Add Remaining Ingredients: Pour in the crushed tomatoes and chicken broth. Add the rinsed and drained white beans, dried thyme, dried marjoram, salt, and fresh ground black pepper to taste. Return the browned sausage to the pot and stir everything together to combine all the ingredients well.
- Simmer the Stew: Increase the heat and bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to low. Let it simmer gently for 20 to 30 minutes to develop flavors and allow the vegetables and beans to become tender.
- Serve: Ladle the stew into bowls and garnish with shredded or shaved Parmesan cheese for a savory finish. Serve hot and enjoy a comforting, nutritious meal.
Notes
- If preferred, substitute turkey or chicken sausage for a leaner option.
- To make the stew spicier, add red pepper flakes during the sautéing of vegetables.
- For a vegetarian version, omit the sausage and use vegetable broth instead.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Feel free to add other leafy greens like spinach if kale is not available.
