Hearty Sausage and Kale White Bean Stew

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 1 lb (450 g) bulk Italian sausage, casings removed
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme + 1 tsp dried oregano + 1 bay leaf
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup dry white wine (optional)
• 6 cups low-sodium chicken broth
• 2 (15 oz / 425 g) cans cannellini beans, rinsed
• 2 medium Yukon Gold potatoes, diced (about 2 cups)
• 1 bunch kale, stems removed, chopped (about 6 cups)
• 1–1 1/4 tsp kosher salt, 1/2 tsp black pepper (to taste)
• 1 tbsp unsalted butter (optional, for richness)
• 1/4 cup grated Parmesan, plus more for serving
• 1–2 tsp red wine vinegar or lemon juice, to finish
• Chopped fresh parsley and crusty bread, for serving

Do This

• 1. Prep onion, carrots, celery, garlic, potatoes, and kale; rinse beans and set everything by the stove.
• 2. In a large heavy pot, brown sausage in 1 tbsp olive oil over medium-high heat for 6–8 minutes; break into chunky bits and remove to a plate.
• 3. Add remaining 1 tbsp oil, onion, carrots, and celery; cook 6–8 minutes until softened, then stir in garlic, tomato paste, smoked paprika, thyme, oregano, red pepper flakes, and cook 1–2 minutes.
• 4. Deglaze with wine (if using), scraping up browned bits; simmer 2 minutes to reduce by about half.
• 5. Return sausage to pot; add broth, beans, potatoes, bay leaf, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle simmer (about 185–195°F / 85–90°C), then cook partially covered for 20 minutes.
• 6. Stir in kale; simmer uncovered 10–15 minutes more, until kale is tender and potatoes are soft.
• 7. Off the heat, stir in butter, Parmesan, and vinegar or lemon juice; taste and adjust seasoning, then serve hot with extra Parmesan, parsley, and crusty bread.

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Why You’ll Love This Recipe

• Deep, savory flavor from browned Italian sausage, aromatics, and a gentle, slow simmer.
• Hearty and filling, packed with protein-rich white beans, potatoes, and nutrient-dense kale.
• One-pot meal that feels rustic and cozy yet uses simple, everyday ingredients.
• Perfect for meal prep: reheats beautifully and tastes even better the next day.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 2 celery stalks, 4 garlic cloves, 2 medium Yukon Gold potatoes, 1 bunch kale, fresh parsley, 1 lemon (optional, for finishing)
• Dairy: Grated Parmesan cheese, unsalted butter (optional)
• Pantry: 1 lb bulk Italian sausage (mild or hot), olive oil, tomato paste, smoked paprika, dried thyme, dried oregano, red pepper flakes, bay leaf, low-sodium chicken broth, 2 cans cannellini beans, dry white wine (optional), red wine vinegar, kosher salt, black pepper, crusty bread

Full Ingredients

For the Sausage & Kale White Bean Stew

• 1 lb (450 g) bulk Italian sausage, casings removed (mild or hot)
• 2 tbsp extra-virgin olive oil, divided
• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional, more to taste)
• 1/2 cup (120 ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc; optional but recommended)
• 6 cups (1.4 L) low-sodium chicken broth
• 2 (15 oz / 425 g) cans cannellini beans, drained and rinsed
• 2 medium Yukon Gold potatoes, cut into 1/2-inch cubes (about 2 cups)
• 1 bay leaf
• 1–1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 bunch curly or lacinato kale, tough stems removed and leaves chopped (about 6 cups loosely packed)

To Finish & Serve

• 1 tbsp unsalted butter (optional, for a silkier broth)
• 1/4 cup (about 20 g) finely grated Parmesan cheese, plus extra for serving
• 1–2 tsp red wine vinegar or freshly squeezed lemon juice, to brighten
• 2 tbsp chopped fresh parsley (optional, for garnish)
• Crusty bread or toasted baguette, for serving

Step-by-Step Instructions

Step 1: Prep your ingredients for easy cooking

Set yourself up for smooth cooking before you turn on the stove. Dice the onion, carrots, and celery into even, small pieces so they soften at the same rate. Mince the garlic. Scrub the potatoes (peel if you prefer) and cut them into 1/2-inch cubes. Strip the kale leaves from their tough stems and chop the leaves into bite-sized pieces. Drain and rinse the cannellini beans.

Measure out the tomato paste, spices (smoked paprika, thyme, oregano, red pepper flakes), and the broth and wine. Having everything ready makes the cooking process relaxed and helps build flavor without rushing.

Step 2: Brown the sausage for deep 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 hot and shimmering, add the sausage in chunks. Cook for 6–8 minutes, breaking it into craggy pieces with a wooden spoon, until it is well browned and cooked through. Browning is key here: those dark, caramelized bits add a lot of flavor to the stew.

Use a slotted spoon to transfer the browned sausage to a plate, leaving the rendered fat in the pot. If there is more than about 2 tbsp fat in the pot, carefully spoon off a little; if the pot looks dry, add the remaining 1 tbsp olive oil.

Step 3: Build the aromatic base with vegetables and tomato paste

Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for 6–8 minutes, until the vegetables are softened and the onions are turning translucent, scraping up any browned bits from the bottom as they loosen.

Stir in the minced garlic, tomato paste, smoked paprika, dried thyme, dried oregano, and red pepper flakes (if using). Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly in color and smells sweet rather than raw. This step caramelizes the tomato paste and toasts the spices, giving your stew a deeper, richer flavor.

Step 4: Deglaze and add the liquids, beans, and potatoes

Pour in the white wine (if using), and immediately scrape up any remaining browned bits from the bottom of the pot. Let the wine simmer for about 2 minutes, until it has reduced by roughly half. This cooks off most of the alcohol while leaving its acidity and flavor behind.

Return the browned sausage and any accumulated juices to the pot. Add the chicken broth, cannellini beans, diced potatoes, bay leaf, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir well to combine.

Increase the heat to medium-high and bring the stew just up to a boil. As soon as it starts to bubble, reduce the heat to low or medium-low to maintain a gentle simmer at about 185–195°F (85–90°C). Partially cover the pot with a lid and simmer for 20 minutes, stirring once or twice, until the potatoes are just about tender.

Step 5: Add the kale and continue the slow simmer

After the stew has simmered for 20 minutes, stir in the chopped kale. It will seem like a lot at first, but it will wilt down quickly into the broth. Continue to simmer, uncovered, for another 10–15 minutes, keeping that gentle bubbling around 185–195°F (85–90°C).

The stew is ready for the final touches when the kale is tender but still bright green, the potatoes are soft when pierced with a fork, and the broth has thickened slightly from the starch of the beans and potatoes.

Step 6: Finish the stew with richness and brightness

Turn off the heat and remove the bay leaf. Stir in the butter (if using) until melted for a silkier mouthfeel. Add the grated Parmesan and stir until it dissolves into the broth, adding a subtle nuttiness and body.

Taste the stew, then add 1–2 tsp red wine vinegar or freshly squeezed lemon juice, starting with 1 tsp and adding more as needed. This brightens the flavors and balances the richness. Adjust seasoning with additional salt and black pepper to taste. If the stew seems too thick, stir in a splash of hot water or broth; if it seems too thin, let it sit uncovered over low heat for a few minutes to reduce slightly.

Step 7: Serve warm and rustic

Ladle the sausage and kale white bean stew into warm bowls, making sure each serving gets a good mix of sausage, beans, kale, and potatoes. Top with extra grated Parmesan, a sprinkle of chopped fresh parsley, and a few cracks of black pepper.

Serve immediately with crusty bread for dunking and soaking up the flavorful broth. This stew will thicken slightly as it stands, making it even heartier in the bowl, perfect for a cold winter evening.

Pro Tips

• Go for real browning: Let the sausage sear undisturbed in spots before breaking it up. Color equals flavor, and those browned bits are the foundation of this stew.
• Control the simmer: Keep the stew at a gentle simmer, not a rolling boil. A slow simmer keeps the beans intact and the broth clear yet rich.
• Adjust thickness: For a thicker, almost stew-chili hybrid, mash a few beans against the side of the pot during the last 10 minutes of cooking.
• Season at the end: Parmesan and reduction both add salt, so always do a final taste after stirring in the cheese and vinegar or lemon before adding more salt.
• Use what kale you like: Curly kale gives a heartier chew; lacinato (Tuscan) kale is silkier. Both work well—choose based on your preferred texture.

Variations

• Spicy Tuscan style: Use hot Italian sausage, increase the red pepper flakes to 1/2 tsp, and finish with extra black pepper and a drizzle of good olive oil.
• Lighter chicken version: Swap the pork sausage for chicken or turkey Italian sausage, and use an extra 1 tbsp olive oil to help with browning and richness.
• Extra veggie and grain boost: Add 1 cup diced fennel bulb with the onions for sweetness, and stir in 1/2 cup small pasta (like ditalini) or cooked farro during the last 10 minutes of simmering, adding extra broth as needed.

Storage & Make-Ahead

This stew keeps and reheats beautifully, making it ideal for meal prep. Let the stew cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stove over medium-low heat, adding a splash of water or broth if it has thickened too much.

For longer storage, freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. If you plan to freeze, you can slightly undercook the kale so it retains more texture when reheated. As with most stews, the flavors deepen by the next day, so it is an excellent make-ahead option for busy weeks.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without bread): about 430–470 calories, 24–28 g protein, 35–40 g carbohydrates, 18–22 g fat, 7–9 g dietary fiber, and 850–1000 mg sodium (depending on broth, sausage, and added salt). These numbers are estimates and will vary with specific ingredients and brands used.