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My review
Italian White Bean and Sausage Stew
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Chef John
"This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread."
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Ingredients
9 h 45 m servings 669Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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.
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Reviews
Read all reviews 8Most helpful
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Newest
5/11/2020
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...
5/8/2020
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...
4/30/2020
This is a very hearty soup. We plan to edit to our regular shoe rotation.
4/30/2020
I followed the recipe exactly. It is inexpensive and easy to make. This soup is excellent, especially on cold, rainy evenings. Thanks, Chef John!
4/29/2020
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!
4/28/2020
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...
4/27/2020
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...
4/27/2020
Used what I had, hot Italian sausage, canned pinto beans, and kale. Followed the directions otherwise and it was excellent. Very hearty. Had a hard time not eating half the pot