Rustic Italian Sausage and Cannellini Bean Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 1 1/2 lb (680 g) Italian sausage, casings removed
• 2 tbsp extra-virgin olive oil, plus more for serving
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 tsp crushed red pepper flakes (optional)
• 1 can (28 oz / 800 g) crushed tomatoes
• 4 cups (960 ml) low-sodium chicken broth
• 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
• 2 fresh rosemary sprigs + 2 bay leaves
• 1 small bunch Tuscan kale, torn (about 4 cups)
• 1-2 tbsp balsamic vinegar
• Salt, black pepper, grated Parmesan, fresh parsley

Do This

• 1. Brown sausage in a large heavy pot over medium-high heat until cooked through and deeply browned, 8-10 minutes. Transfer to a plate, leaving drippings.
• 2. Lower heat to medium. Add olive oil if needed, then onion, carrots, and celery. Cook until softened, 6-8 minutes. Stir in garlic, tomato paste, and red pepper flakes; cook 1-2 minutes.
• 3. Add crushed tomatoes, chicken broth, rosemary, bay leaves, salt, and pepper. Return sausage to the pot. Bring to a boil, then reduce to a gentle simmer (about 190°F / 88°C) and cook partially covered for 30 minutes.
• 4. Stir in cannellini beans, kale, and Parmesan rind if using. Simmer uncovered until the beans are very tender and the stew is thick and hearty, 10-15 minutes.
• 5. Remove bay leaves, rosemary stems, and Parmesan rind. Stir in 1 tbsp balsamic vinegar; taste and add more vinegar, salt, or pepper as needed.
• 6. Ladle into warm bowls. Drizzle with olive oil, sprinkle with Parmesan and parsley, and serve with crusty bread.

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Why You’ll Love This Recipe

• Deep, layered flavor from browned Italian sausage, slow-simmered tomatoes, and fragrant rosemary.
• Hearty cannellini beans and kale make this a complete, stick-to-your-ribs meal in one pot.
• Uses simple, easy-to-find ingredients but tastes like it simmered in a countryside Italian kitchen all day.
• Perfect for meal prep: it reheats beautifully and often tastes even better the next day.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 2 celery ribs, 4 garlic cloves, 1 small bunch Tuscan kale (or regular kale/spinach), fresh rosemary, flat-leaf parsley
• Dairy: Parmesan cheese (plus optional Parmesan rind)
• Pantry: Extra-virgin olive oil, tomato paste, 1 can (28 oz) crushed tomatoes, 4 cups low-sodium chicken broth, 2 cans cannellini beans, crushed red pepper flakes, bay leaves, balsamic vinegar, kosher salt, black pepper, crusty bread
• Meat: 1 1/2 lb (680 g) Italian sausage (mild or sweet, or a mix with hot if you like heat)

Full Ingredients

For the Stew

• 1 1/2 lb (680 g) Italian sausage, casings removed (mild or sweet, or half hot for a little kick)
• 2 tbsp extra-virgin olive oil, plus more as needed
• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery ribs, diced (about 3/4 cup)
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 tsp crushed red pepper flakes (optional, to taste)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 can (28 oz / 800 g) crushed tomatoes
• 4 cups (960 ml) low-sodium chicken broth
• 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
• 2 fresh rosemary sprigs (or 1 1/2 tsp dried rosemary, crushed)
• 2 bay leaves
• 1 Parmesan rind (optional, about 2-3 inches, for extra depth of flavor)
• 1 small bunch Tuscan kale (lacinato), thick stems removed, leaves torn into bite-size pieces (about 4 cups loosely packed)

For Finishing and Serving

• 1-2 tbsp balsamic vinegar, to taste
• 2-3 tbsp extra-virgin olive oil, for drizzling
• 1/3 cup freshly grated Parmesan cheese, plus more for serving
• 2 tbsp chopped fresh flat-leaf parsley
• Crusty bread, for serving (such as ciabatta or a rustic country loaf)

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Set yourself up for easy cooking by prepping everything first. Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate. Mince the garlic. Remove the thick stems from the kale and tear or chop the leaves into bite-size pieces. Rinse and drain the cannellini beans. If your sausage is in links, slit the casings with a small knife and remove the meat. Have your crushed tomatoes, chicken broth, rosemary, bay leaves, and Parmesan rind (if using) nearby.

This quick prep, about 15-20 minutes, makes the actual cooking feel smooth and relaxed, and helps you avoid overcooking anything while you chop.

Step 2: Brown the Sausage for Maximum Flavor

Place a large, heavy-bottomed pot or Dutch oven (at least 5 quarts) over medium-high heat. Add 1 tbsp olive oil. When the oil is shimmering but not smoking, crumble in the sausage. Cook, breaking it up with a wooden spoon, until it is well browned and cooked through (internal temperature at least 165°F / 74°C), 8-10 minutes. Let some pieces get deep golden brown; this browning builds a rich base for the stew.

Using a slotted spoon, transfer the browned sausage to a plate, leaving the rendered fat in the pot. If there is more than about 2 tbsp fat, you can spoon some off; if the pot looks dry, add up to 1 more tbsp olive oil.

Step 3: Soften the Aromatics

Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and lightly golden around the edges, 6-8 minutes. Sprinkle with a pinch of salt to help them release their moisture.

Stir in the minced garlic, tomato paste, and crushed red pepper flakes (if using). Cook, stirring constantly, until the tomato paste darkens slightly in color and smells sweet and toasty, 1-2 minutes. This step caramelizes the tomato paste and removes its raw flavor, adding a deep, savory backbone to the stew.

Step 4: Build the Tomato Base and Simmer

Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot with your spoon. Return the browned sausage and any juices from the plate to the pot. Add the rosemary sprigs, bay leaves, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper. If you are using a Parmesan rind, add it now.

Increase the heat to medium-high and bring the mixture just to a boil. Then immediately reduce the heat to low or medium-low to maintain a gentle simmer, with small, lazy bubbles (around 190°F / 88°C if you check with a thermometer). Partially cover the pot with a lid and simmer for 30 minutes, stirring occasionally. This slow simmer allows the flavors of the sausage, tomatoes, and herbs to meld into a rich, hearty broth.

Step 5: Add the Beans and Kale

After 30 minutes of simmering, stir in the drained cannellini beans and the kale. The pot will look quite full at first, but the kale will wilt down quickly. Continue to simmer the stew uncovered until the beans are very tender, the kale is soft but still green, and the liquid has thickened to a stew-like consistency, 10-15 minutes.

If the stew looks too thick for your liking, stir in a splash of water or extra broth. If it seems too brothy, let it simmer a few minutes longer. Taste a bean to ensure it is soft and creamy inside.

Step 6: Finish with Brightness and Serve

Remove the bay leaves, rosemary stems, and Parmesan rind from the pot. Stir in 1 tbsp balsamic vinegar, then taste the stew. Adjust with additional vinegar (for brightness), more salt (for overall flavor), or extra black pepper (for warmth) as needed.

Turn off the heat and let the stew sit for 5 minutes; this rest helps the flavors settle and the texture thicken just slightly. Ladle the stew into warm bowls. Drizzle each serving with a little extra-virgin olive oil, then sprinkle generously with grated Parmesan and chopped parsley. Serve piping hot with slices of crusty bread for dunking.

Pro Tips

• Brown deeply, not timidly: Let the sausage develop a dark golden crust before stirring too much. That color means flavor, and it seasons the entire pot.
• Use the Parmesan rind: If you have one, do not skip it. Simmering the rind in the stew adds a gentle, savory richness you cannot get any other way.
• Control the thickness: For a soupier bowl, add up to 1 extra cup (240 ml) broth or water. For a thicker, almost chili-like stew, simmer a few extra minutes uncovered.
• Let it rest: Like many stews, this one tastes even better after sitting for 20-30 minutes, and it is fantastic the next day as the flavors continue to meld.
• Season at the end: Acidity can fade during cooking, so always taste and add the final splash of balsamic and salt right before serving for a bright, balanced finish.

Variations

• Spicy sausage version: Use hot Italian sausage for all or part of the meat, and increase the crushed red pepper flakes to 3/4–1 tsp for a hearty, warming kick.
• Vegetarian twist: Swap the sausage for 12 oz (340 g) of sliced cremini mushrooms plus an extra can of cannellini beans. Brown the mushrooms well, use vegetable broth, and keep the Parmesan rind if you are not strictly vegetarian.
• Extra-green version: Add a handful of baby spinach or chopped Swiss chard in the last 5 minutes of cooking for even more color and nutrients.

Storage & Make-Ahead

Let the stew cool to room temperature for up to 1 hour, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors deepen and improve as it sits, making this ideal for meal prep. To reheat, warm gently in a pot over low heat, stirring occasionally, until steaming hot and at least 165°F (74°C) in the center, adding a splash of water or broth if it has thickened too much. You can also reheat individual portions in the microwave, stirring halfway through. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Add fresh parsley, a drizzle of olive oil, and freshly grated Parmesan after reheating to bring the flavors back to life.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without bread, assuming mild Italian sausage and 1 tbsp olive oil for finishing): about 520 calories, 30 g protein, 26 g carbohydrates, 32 g total fat, 8 g fiber, and 1,100 mg sodium. Actual values will vary based on the exact sausage, broth, and amount of added salt and cheese you use.