Description
One-Pot Sausage And White Bean Stew. This recipe delivers a hearty, flavorful meal using simple steps perfect for any new cook. You clean one pot when you are finished.
Ingredients
- 1 lb beef or chicken sausage, casings removed
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 4 cups chopped kale or spinach
- Salt and black pepper to taste
- Optional finish: 1 tablespoon balsamic vinegar and grated Parmesan
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Add sausage, break into crumbles, and cook until browned, 5–7 minutes. Scoop the sausage to a bowl, leaving drippings in the pot.
- Add onion, carrots, and celery to the pot; cook until softened, 5–7 minutes. Stir in garlic, oregano, smoked paprika, and red pepper flakes; cook for 30 seconds until fragrant.
- Add bay leaf, tomatoes with juices, beans, broth, and the browned sausage. Bring the mixture to a boil, then reduce heat to a gentle simmer for 15 minutes to meld flavors. Season with salt and pepper.
- Stir in kale or spinach and simmer for 2–3 minutes until wilted. Stir in balsamic vinegar to taste for brightness. Ladle the stew into bowls and finish with Parmesan if you desire.
Notes
- Pasta option: Add 1–1.5 cups small pasta with the broth; cook to al dente, then proceed with greens.
- Tomato-light version: Skip tomatoes and add an extra cup of broth for a brothy stew; still add greens for color and nutrition.
- Make it heartier: Include diced fennel or a shredded potato to thicken the stew naturally.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American