Spicy Sausage and White Bean Stew
Spicy Sausage and White Bean Stew
Ingredients
For the Stew
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casings removed
- 1 yellow onion, medium, diced
- 2 celery stalks, diced
- 2 carrots, medium, peeled and diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes, or more, to taste
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 bay leaf
- 4 cups kale, chopped, tough stems removed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the spicy Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and no longer pink, about 5 to 7 minutes.
⏱️ 7 min
- 2
Drain off any excess fat from the pot, leaving about 1 tablespoon. Add the diced yellow onion, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 8 minutes.
⏱️ 8 min
- 3
Stir in the minced garlic, dried oregano, smoked paprika, and red pepper flakes. Cook for 1 minute more, until fragrant.
⏱️ 1 min
- 4
Pour in the chicken broth and add the undrained diced tomatoes, rinsed cannellini beans, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.
⏱️ 20 min
- 5
Remove the bay leaf. Stir in the chopped kale and cook for another 5 minutes, or until the kale has wilted and is tender. If the stew is too thick, add a splash more broth.
⏱️ 5 min
- 6
Taste and season with salt and black pepper as needed. Ladle the hot stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sausage and White Bean Stew
Ingredients
For the Stew
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casings removed
- 1 yellow onion, medium, diced
- 2 celery stalks, diced
- 2 carrots, medium, peeled and diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes, or more, to taste
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 bay leaf
- 4 cups kale, chopped, tough stems removed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the spicy Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and no longer pink, about 5 to 7 minutes.
⏱️ 7 min - 2
Drain off any excess fat from the pot, leaving about 1 tablespoon. Add the diced yellow onion, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 8 minutes.
⏱️ 8 min - 3
Stir in the minced garlic, dried oregano, smoked paprika, and red pepper flakes. Cook for 1 minute more, until fragrant.
⏱️ 1 min - 4
Pour in the chicken broth and add the undrained diced tomatoes, rinsed cannellini beans, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.
⏱️ 20 min - 5
Remove the bay leaf. Stir in the chopped kale and cook for another 5 minutes, or until the kale has wilted and is tender. If the stew is too thick, add a splash more broth.
⏱️ 5 min - 6
Taste and season with salt and black pepper as needed. Ladle the hot stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 2 min