Italian White Bean and Sausage Stew
Ingredients9 h 45 m servings 669
- Soak beans in cold water, 8 hours to overnight.
- Drain beans and set aside.
- Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
- Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
- Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
- Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
- Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.
- Chef's Notes:
- Instead of soaking dried beans overnight, you can use canned beans. Dried beans come out better though and are less expensive.
- Use any sausage you want. If your sausage doesn't have garlic in it, add 2 cloves minced garlic 5 minutes after you add onion. Pecorino can be used instead of Parmigiano-Reggiano.
- If you don't have wine, you can use 2 tablespoons wine vinegar and 1/4 cup water, or just use water.
- The amount of water you add will depend on how thick you want the stew. I use about 7 1/2 cups.
- You can use any greens for the kale, like spinach, Swiss chard, mustard greens, or stinging nettles. Cooking time will vary based on what you use.
Per Serving: 669 calories; 38.6 42.6 36.2 75 1989 Full nutrition
ReviewsRead all reviews 8
Phenomenal soup!! Made it for my mom and gramma, who are both in self quarantine , they loved having a girls lunch together and loved the soup with some nice crusty italian bread!!! Thanks for t...
Was excellent. Only had Northern beans and it worked out fine. Substituted 50% chicken broth and 50% water mix, for water ingredient, for more flavor. Used chicken Apple sausage instead of po...
This is a very hearty soup. We plan to edit to our regular shoe rotation.
I followed the recipe exactly. It is inexpensive and easy to make. This soup is excellent, especially on cold, rainy evenings. Thanks, Chef John!
I added some thinly sliced Yukon Gold potatoes and I used hot Italian sausage. I added fennel seed and garlic as well. Wonderful recipe. Thanks again, Chef John!
I used 2 cans of cannellini beans (drained), and frozen spinach in lieu of Kale because....well, Coronapocalypse 2020. With using canned beans, I knew it wouldn't need to simmer nearly as long...
I found this very similar to my favorite soup...Zupa Toscana, but easier to make and likely healthier. (Main difference being bean-based versus potato-based.) As such, it is a winner in my kit...