Soups and stews are such a comfort food during the cooler seasons. And a good hearty stew like this Italian Sausage Vegetable Bean Stew is one of my favorite go-tos. It’s delicious, savory, and hearty and just makes your heart happy and your belly glad.
It doesn’t take too long to make. This is not your ordinary soup with tons of broth and a small amount of vegetables. No, friends, this soup is packed with protein, vegetables, and all around yumminess.
Easily add more vegetables or beans or other sources of protein if you have them in your pantry or fridge. There’s no wrong way to go about this.
I made this using my dutch oven. You can use a crock pot but it won’t have the same depth of flavor. If you don’t have a dutch oven, I highly recommend getting one. Super great to make stews and soups in.
So in your dutch oven, brown up some Italian sausage (my husband loves this meat!). Then as the meat is browning add in the chopped onions and extra virgin olive oil. Sauté everything together until onions are transparent. Add in garlic and cook for 1 minute. After that pour in broth. Next, add chopped carrots, celery, and potatoes, Italian seasoning, salt and pepper. Let it simmer for about 20 to 25 minutes. Making sure that the vegetables are soft when pierced.
Towards the end of cooking, add in beans and chopped kale. Add more seasoning to taste.
It smells so good!!! Mmmmmm.….!
Serve this Italian Sausage Vegetable Bean Stew as is or with your favorite hearty bread or side. Seriously, guys, so easy to make, right?! Hope it makes your hearts and bellies happy as it did ours!
~TLM
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Italian Sausage Vegetable Bean Stew
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Hearty and flavorful, this Italian sausage and bean stew is perfect for a cozy night in. Simple ingredients create a delicious, warming meal.
Ingredients
- 6 cups (1420 ml) broth
- 1/2 lbs (227 g) Italian sausage
- 3 Tbsp extra virgin olive oil
- 1 small onion
- 2 cloves garlic
- 3 whole carrots
- 3 cups (710 ml) red potatoes
- 1 stalk celery
- 1 1/2 tsps Italian seasoning
- 3 cups (710 ml) kale
- 2 cans white beans
- 1 pinch black pepper
- 1 heavy pinch salt
Instructions
- Heat a dutch oven over medium to medium-high heat.
- Add Italian sausage and brown, breaking it up into smaller pieces as it browns.
- Once the sausage starts to brown, add in onions and extra virgin olive oil. Cook until the sausage is fully cooked and the onions are transparent.
- Add in garlic and cook for an additional minute.
- Pour in broth. Add in carrots, potatoes, celery, Italian seasoning, salt, and pepper.
- Cover and simmer for 20-25 minutes, or until vegetables are tender when pierced.
- Turn to low heat. Stir in beans and kale. Let sit for about 3 minutes.
- Season to taste.
- Serve.
Notes
- For deeper flavor, use homemade broth or add a bay leaf during simmering.
- If you prefer a thicker stew, mash some of the beans against the side of the pot before adding the kale.
- Leftovers can be frozen for up to 2 months; thaw completely before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 10
- Protein: 15
- Cholesterol: 60
Frequently Asked Questions
Can I use a different type of sausage instead of Italian sausage?
Yes, you can substitute Italian sausage with another type of sausage, such as turkey or chicken sausage, but keep in mind that it may alter the flavor profile.
What type of broth should I use for the stew?
You can use chicken broth, vegetable broth, or beef broth depending on your preference, but chicken broth is recommended for a lighter taste that complements the sausage.
How do I know when the vegetables are soft enough?
The vegetables are ready when they are easily pierced with a fork, usually after simmering for about 20 to 25 minutes.
