This White Bean and Sausage Stew is a deeply comforting one-pot meal that’s perfect for chilly evenings. It combines creamy cannellini beans, flavorful Italian sausage, and aromatic vegetables for a rich, savory result. You’ll love how simple ingredients create a hearty, satisfying dish.
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Why You’ll Love This White Bean and Sausage Stew
- One-pot wonder: Maximum flavor with minimal cleanup.
- Deep, balanced flavor: Savory, sweet, and earthy without heaviness.
- Incredibly versatile: Easy to adapt with ingredients you have.
- Better next day: Flavors deepen for delicious leftovers.
Ingredients & Tools
- 1 tbsp olive oil
- 450 g Italian sausage, casings removed (mild or hot, your preference)
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 120 ml dry white wine (like Sauvignon Blanc)
- 800 g canned crushed tomatoes
- 1 litre chicken stock
- 2 (400 g) cans cannellini beans, rinsed and drained
- 1 large sprig of fresh rosemary
- 2 bay leaves
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper to taste
- Large handful of fresh spinach or chopped kale
- For serving: Grated Parmesan cheese and crusty bread
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a sharp knife for prepping your vegetables.
Notes: Don’t be intimidated by the list—most of these are pantry staples. The quality of your sausage is key here, as its fat will render and become the flavor base for the entire stew. A little goes a long way.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 25 g |
| Fat: | 24 g |
| Carbs: | 38 g |
| Fiber: | 10 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Choose your sausage wisely. I highly recommend using Italian sausage links and removing the casings yourself rather than buying pre-ground sausage meat. The links often have a better fat-to-meat ratio and more seasoning, which makes a noticeable difference in the final stew.
- Don’t skip deglazing with wine. That step of adding wine and scraping up the browned bits from the bottom of the pot is non-negotiable for building a deep, complex flavor base. If you prefer not to cook with alcohol, you can substitute with an equal amount of additional chicken stock.
- Rinse your canned beans. Giving your cannellini beans a good rinse under cold water removes the starchy, sometimes slightly salty canning liquid. This helps you control the salt level of your stew and results in a cleaner, clearer broth.
- Fresh herbs make a difference. While dried oregano works perfectly fine, using a fresh rosemary sprig and bay leaves will impart a much more vibrant and aromatic quality to the stew compared to their dried counterparts. If you only have dried rosemary, use about ½ teaspoon.
How to Make White Bean and Sausage Stew
Step 1: Heat the olive oil in your large Dutch oven or pot over medium-high heat. Add the sausage meat, breaking it up with your wooden spoon as it cooks. You’re looking for a nice, deep brown crust to form on the sausage—this is where a ton of flavor comes from. It should take about 6-8 minutes. Once browned, use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat behind in the pot.
Step 2: Reduce the heat to medium and add the diced onion, carrot, and celery to the pot. You’ll notice the wonderful sizzle as the vegetables hit the hot sausage fat. Sauté them, stirring occasionally, until they begin to soften and the onion turns translucent, about 5-7 minutes. Then, add the minced garlic and cook for just one more minute until it becomes incredibly fragrant—be careful not to let it burn.
Step 3: Push the vegetables to the side and add the tomato paste to the center of the pot. Let it cook for a minute or two, stirring it in that spot. This “toasts” the tomato paste, caramelizing its sugars and mellowing its acidity, which adds a wonderful depth of flavor. Now, pour in the white wine to deglaze the pot, using your spoon to scrape up all those delicious browned bits from the bottom.
Step 4: Let the wine simmer and reduce by about half, which will only take a couple of minutes. Then, it’s time to bring everything together. Add the crushed tomatoes, chicken stock, rinsed cannellini beans, the browned sausage, rosemary sprig, bay leaves, dried oregano, and red pepper flakes (if using). Give everything a good stir to combine.
Step 5: Bring the stew up to a lively simmer, then immediately reduce the heat to low, cover the pot, and let it gently bubble away. The trick is to cook it low and slow for about 25-30 minutes. This allows the flavors to fully meld and the beans to become tender and soak up the broth. You’ll know it’s ready when the broth has thickened slightly and the carrots are perfectly tender.
Step 6: Taste the stew and season generously with salt and black pepper. Remember, the sausage and stock already contain salt, so taste as you go. Remove and discard the rosemary sprig and bay leaves. Right before serving, stir in the fresh spinach or kale and let it wilt in the hot stew for just a minute. This adds a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Portion into airtight containers and freeze for up to 3 months.
- Reviving: Reheat gently on the stovetop, adding a splash of water or stock if thickened.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty, toasted bread — It’s absolutely essential for dipping and scooping up every last bit of the savory broth. A rustic sourdough or a baguette works perfectly.
- A simple, crisp green salad — A salad with a sharp vinaigrette made from lemon juice or red wine vinegar provides a bright, acidic contrast that cuts through the richness of the stew beautifully.
- Creamy polenta or garlic mashed potatoes — For an ultra-comforting meal, ladle the stew over a bed of something soft and creamy. The textures together are just divine.
Drinks
- A medium-bodied red wine like a Sangiovese — The bright acidity and cherry notes of a Chianti-classic wine stand up wonderfully to the tomatoes and herbs without overpowering the stew.
- A crisp, pale ale — The carbonation and slight bitterness of a good pale ale help cleanse the palate between bites of the rich, savory stew.
- Sparkling water with a lemon wedge — A non-alcoholic option that still provides a refreshing, bubbly contrast to the hearty, deep flavors in your bowl.
Something Sweet
- Lemon ricotta cookies — Their light, cake-like texture and bright citrus glaze are the perfect, not-too-heavy finish after a satisfying bowl of stew.
- Dark chocolate affogato — A scoop of vanilla ice cream “drowned” with a shot of hot espresso and some shaved dark chocolate is a sophisticated and simple way to end the meal.
- Panna Cotta with a berry compote — The silky, cool creaminess of the panna cotta is a lovely textural contrast, and the tart berries provide a final flavor punch.
Top Mistakes to Avoid
- Mistake: Not browning the sausage properly. If you just gray the meat instead of getting a proper sear, you’re leaving a lot of flavor on the table. Those browned bits are liquid gold for your stew’s base.
- Mistake: Adding the garlic too early. Garlic burns very easily and becomes bitter. I’ve messed this up before too… always add it towards the end of your vegetable sauté, just until it’s fragrant.
- Mistake: Skipping the tomato paste toasting step. It takes an extra minute, but it transforms the tomato paste from sharp and tinny to sweet and deeply savory. It’s a small step with a big payoff.
- Mistake: Boiling the stew vigorously. Once you’ve brought it to a simmer, turn it down! A hard boil can break down the beans and vegetables too much, making them mushy, and it might cause the stew to reduce too quickly.
Expert Tips
- Tip: Make a double batch and freeze half. This stew freezes exceptionally well for up to 3 months. Let it cool completely, then portion it into airtight containers. It’s a lifesaver on a busy night.
- Tip: Add a Parmesan rind while it simmers. If you have a leftover rind of Parmigiano-Reggiano in your fridge, toss it into the pot. It will melt into the broth, adding an incredible layer of savory, umami richness.
- Tip: Let it rest before serving. If you have the time, turn off the heat and let the stew sit, covered, for 10-15 minutes before you stir in the greens. This resting period allows the flavors to settle and harmonize even more.
- Tip: Brighten it up at the end. Right before serving, finish the stew with a drizzle of high-quality extra virgin olive oil or a squeeze of fresh lemon juice. This adds a final layer of freshness and complexity that really makes the dish sing.
FAQs
Can I make this stew in a slow cooker?
Absolutely! You can adapt this recipe for a slow cooker with great results. Follow steps 1 through 3 on the stovetop to brown the sausage and sauté the vegetables—this is crucial for flavor. Then, transfer everything (including the deglazing liquid) to your slow cooker, add the remaining ingredients except the spinach, and cook on low for 6-7 hours or high for 3-4 hours. Stir in the spinach right before serving.
What’s the best way to store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The stew will thicken as it sits, so when reheating, you may need to add a splash of water or stock to loosen it back up to your desired consistency. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until piping hot.
Can I use a different type of bean?
Of course! Cannellini beans are classic for their creamy texture, but Great Northern beans or even butterbeans would work wonderfully. I’d avoid more delicate beans like black beans, as they can become a bit too soft. If you’re using dried beans, you’ll need to cook them completely separately first before adding them to the stew.
Is there a way to make this recipe spicier?
For more heat, you have a few great options. Use hot Italian sausage instead of mild, increase the amount of red pepper flakes, or add a pinch of cayenne pepper with the other dried spices. You could also stir in a tablespoon of harissa or a chopped fresh chili (like a jalapeño) when you add the garlic.
My stew is a bit too thin. How can I thicken it?
If you prefer a thicker stew, you have a couple of easy fixes. The simplest method is to let it simmer uncovered for an additional 10-15 minutes to allow more liquid to evaporate. Alternatively, you can mash a small portion of the beans and stew against the side of the pot with your spoon and then stir them back in—this will naturally thicken the broth.
White Bean And Sausage Stew
Make this easy White Bean and Sausage Stew for a hearty, one-pot dinner. Packed with flavor and ready in an hour. Get the simple recipe now!
Ingredients
For the Ingredients
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1 tbsp olive oil
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450 g Italian sausage (casings removed (mild or hot, your preference))
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1 large yellow onion (diced)
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2 medium carrots (peeled and diced)
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2 celery stalks (diced)
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4 cloves garlic (minced)
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2 tbsp tomato paste
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120 ml dry white wine (like Sauvignon Blanc)
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800 g canned crushed tomatoes
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1 litre chicken stock
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2 cans cannellini beans (400 g each, rinsed and drained)
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1 large sprig fresh rosemary
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2 bay leaves
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1 tsp dried oregano
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½ tsp red pepper flakes (optional, for heat)
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Salt and freshly ground black pepper (to taste)
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1 large handful fresh spinach or chopped kale
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Grated Parmesan cheese and crusty bread
Instructions
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Heat olive oil in a large Dutch oven over medium-high. Add sausage, breaking it up, and cook 6–8 minutes until deeply browned. Transfer sausage to a plate with a slotted spoon; leave drippings in the pot.01
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Reduce heat to medium. Add diced onion, carrot, and celery; sauté 5–7 minutes until softened and onion is translucent. Stir in minced garlic and cook 1 minute until fragrant.02
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Push veggies aside and add tomato paste to the center. Cook 1–2 minutes to toast. Pour in white wine and deglaze, scraping up browned bits; simmer until reduced by about half.03
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Add crushed tomatoes, chicken stock, rinsed cannellini beans, browned sausage, rosemary sprig, bay leaves, dried oregano, and red pepper flakes (optional). Stir to combine.04
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Bring to a simmer, then reduce heat to low, cover, and cook gently 25–30 minutes until carrots are tender and broth has slightly thickened.05
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Season to taste with salt and black pepper. Remove rosemary and bay leaves. Stir in spinach or kale and let wilt for 1 minute.06
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