This White Bean & Sausage Stew with Kale will be your new go-to when you’re looking for an easy, comforting weeknight dinner. It is packed full of nourishing veggies, has a kick from Italian chicken sausage, and will leave you with plenty of leftovers to eat throughout the week.
Soups and stews have always been my favorite meals to cook throughout the colder months. They are just so cozy and comforting, but can definitely be packed with lots of nutrients to keep us healthy during this time of year as well.
We need to be feeding our immune systems LOTS of veggies, broths, and fiber to keep our gut happy and healthy. When we are giving ourselves an extra dose of nutrients, we will most likely stay well and ward off those pesky colds.
This hearty stew is made using only one pot (less dishes!), and comes together incredibly quickly. It is packed with tons of vegetables, white beans for that creamy texture, and even has a little kick from sweet Italian chicken sausage.
Is sausage gluten-free?
When it comes to buying pretty much anything that is pre-packaged, you have to be careful if you are truly sensitive to gluten, and this includes sausage. Many types of sausage can potentially contain fillers that are made of wheat, so this can be kind of tricky if you have celiac disease.
Most of the companies that make sausages say they use no gluten ingredients in their sausages. However, those sausages may be made in the same facility as gluten grains or on shared equipment.
Many manufacturers say their products meet FDA standards for “gluten-free.” This means that to stay extra safe, always buy brands that are certified gluten-free on the label. I used Applegate for this recipe, and they are always one of my go-to brands. They are also organic, which I love!
How to Make this one-pot stew ->
All you need to do is brown your sausage first, and set it aside. Next, chop up all of your veggies and saute them in the same pot. Once they are soft, add in your sausage, some white beans, a can of tomatoes, and a ton of broth. Let it all simmer for about 20-30 minutes, then add in your kale. And that’s it!
It really is so simple, and I love that it only requires one pot! Let me warn you though, this makes a BIG pot of soup. You will definitely have leftovers to be able to reheat throughout the week. Less cooking, score! And don’t forget to make a batch of these paleo herb dinner rolls, they go perfectly with basically every single soup, stew, chili, etc.
Looking for more soup recipes?
- Coconut Kale Chickpea Soup
- Vegan Jackfruit Taco Soup
- Chicken & Brown Rice Soup
- Roasted Carrot & Leek Soup
- Creamy Potato & Onion Soup
White Bean & Sausage Stew with Kale
- 12 oz sweet Italian chicken sausage links (I used Applegate brand)
- 2 (15oz) cans white beans , drained and rinsed
- 1 (15oz) can diced tomatoes
- 1 medium size yellow onion
- 3 stalks of celery
- 2 carrots
- 1½ cups mushrooms
- 3-4 cups kale
- 2 tbsp extra virgin olive oil
- 6 cups low sodium chicken stock
- 2 tsp dried Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- Preheat a large pot or dutch oven over medium heat. Thinly slice your sausage links, and add them to the pot with 1 tbsp of the olive oil. Stir occasionally, and cook for about 5 minutes, until the sausage is lightly brown. Remove from the pot and set aside.
- Chop the onion, and add it to the pot with 1 tbsp of the olive oil. Stir occasionally for 3-4 minutes, until the onion starts to become translucent.
- Next, chop the carrots, celery, and mushrooms into similar size pieces, and add them to the pot. Stir for 3-4 minutes, until the vegetables start to soften. Season with a pinch of salt, pepper, and the Italian seasoning. Stir to combine.
- Pour in the can of diced tomatoes, white beans, and the cooked sausage. Add in all of the chicken broth, and stir. Turn the heat down to medium-low, cover with a lid, and let it come to a simmer. Once simmering, let it cook for 20-30 minutes.
- During the last 2-3 minutes of cooking, add in the finely chopped kale. Stir it in to let it wilt, and serve!