Healthy and Delicious White Bean Stew with Sausage.
Soups, Chili and Stews! Fall is here and it smells dinner delicious! This simple one-skillet white bean and spicy sausage soup is perfect for chilly weather.
This soup really is super-delicious and it can be made in a single skillet for quick & easy clean up. It freezes well so you can make larger batches for even easier weekday meals.
I think Fall is probably my favorite time of the year when the air gets cooler and the leaves start to turn beautiful colors. The foods of Fall are also my favorites because Fall foods have that comfort food feel to them, all warm and yummy.
Take a healthy break and go hiking with your family. See all the beauty in Fall before winter comes and gobbles it all up!
Serve this white bean stew with a big basket of dinner rolls and you have a complete meal.
Healthy and Delicious White Bean Stew with Sausage
- 3 tablespoons olive oil
- 2 stalks celery (cleaned and finely chopped)
- 2 large carrots (peeled and finely chopped)
- 1 medium onion (finely chopped)
- 3 cloves garlic (peeled and finely chopped)
- 1 pound bulk spicy pork sausage (crumbled)
- 3 cups chicken stock
- 2 teaspoons oregano (dried)
- 2 teaspoons rosemary (dried)
- 1 teaspoon crushed red pepper flakes
- 2 cans (15 oz. cannellini beans, drained and rinsed)
- 1 can (15 oz. cannellini beans, pureed with liquid from can)
- 3 large kale leaves (tough stems removed and cut into bite-sized pieces)
- Salt and pepper (to taste)
- 1/4 cup fresh parsley (chopped)
- Parmesan cheese (shaved)
- In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery, carrots, onions, and garlic to pan and sauté until tender.
- Add crumbled bulk pork sausage to skillet and cook until no longer pink inside. Carefully drain excess fat from the pan before adding chicken or vegetable stock. Bring to a boil, and then reduce heat to medium-low. Add oregano, rosemary and crushed red pepper flakes.
- Add whole and pureed white beans to skillet. Cover and simmer for 20-25 minutes, stirring occasionally. Add kale and simmer another 15-20 minutes. If soup is too thick, add more stock to thin. If it is too thin, continue cooking until desired consistency is reached.
- Garnish with chopped fresh parsley and shaved Parmesan cheese and serve with crusty Italian bread.
Beautiful Fall day in Pittsburgh, Pennsylvania.
