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–+ servings
Easy Healthy One Pot Sausage Kale and Bean Stew

Sausage Kale Bean Stew

A hearty, comforting stew featuring Italian sausage, cannellini beans, and tender kale—perfect for chilly nights and filled with soulful flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 lb spicy or sweet Italian sausage casings removed
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes optional
  • 6 cups low-sodium chicken broth or vegetable broth for vegetarian version
  • 2 cans cannellini beans 15 oz each, rinsed and drained
  • 1 large bunch lacinato kale stems removed and leaves roughly chopped
  • salt and black pepper to taste
For Serving (Optional)
  • grated Parmesan cheese
  • crusty bread
  • extra virgin olive oil for drizzling

Equipment

  • Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Knife and Cutting Board

Method
 

  1. Brown the sausage: Place a large Dutch oven or heavy-bottomed pot over medium-high heat and add the olive oil. Once it shimmers, add the sausage, breaking it up with a wooden spoon. Cook, stirring occasionally, until the sausage is nicely browned and cooked through, about 5–7 minutes.
  2. Build the aromatic base: Reduce the heat to medium and add the chopped onion to the pot. Cook, stirring often, until it softens and becomes translucent, about 5-6 minutes. If the pot seems dry, you can add another small drizzle of olive oil. Now, add the minced garlic, dried oregano, and optional red pepper flakes. Stir constantly for about one minute until the garlic is fragrant.
  3. Deepen the flavor: Add the tomato paste to the pot. Stir it into the onions and garlic and cook for about 2 minutes.
  4. Simmer the stew: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the broth to a gentle boil, then reduce the heat to low. Return the cooked sausage to the pot, then stir in the rinsed and drained cannellini beans. Let everything simmer together, uncovered, for at least 15 minutes to allow the flavors to meld and deepen.
  5. Wilt the kale: Add the chopped kale to the pot in batches. Stir it into the hot broth and continue to simmer for another 5 minutes or until the kale is tender to your liking.
  6. Final touches: Give the stew a final taste. Season generously with salt and fresh black pepper. Ladle the stew into warm bowls. Finish with a generous sprinkle of grated Parmesan cheese and a good drizzle of extra virgin olive oil.

Nutrition

Calories: 360kcalCarbohydrates: 45gProtein: 20gFat: 12gSaturated Fat: 3gCholesterol: 45mgSodium: 580mgPotassium: 520mgFiber: 8gSugar: 5gVitamin A: 1200IUVitamin C: 40mgCalcium: 120mgIron: 2.5mg

Notes

This stew is forgiving and easy to personalize. Feel free to use spinach, chard, or any hearty green instead of kale. For a vegetarian version, use plant-based sausage and vegetable broth. Leftovers are even better the next day!
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