A bowl of Italian White Bean and Sausage Stew garnished with red pepper flakes and grated Parmigiano-Reggiano cheese.
|

Delicious Italian White Bean and Sausage Stew Recipe

There’s nothing quite like a hearty bowl of stew to warm you up from the inside out. Our Italian White Bean and Sausage Stew is the perfect blend of savory sausage, nutritious beans, and vibrant greens, making it an ideal meal for any occasion. Let’s dive into this comforting recipe that brings the flavors of Italy right to your table.

The Best Italian White Bean and Sausage Stew

This Italian White Bean and Sausage Stew is a soul-warming dish that combines the rich flavors of browned sausage with the creamy texture of cannellini beans. The addition of kale and a sprinkle of Parmigiano-Reggiano cheese elevates this stew to a whole new level of deliciousness. Serve it with a slice of crusty Italian bread, and you have a meal that is both satisfying and nutritious.

Notes on Ingredients

  • Cannellini Beans: Using dry cannellini beans soaked overnight provides the best texture and flavor. However, canned beans can be used for convenience.
  • Italian Sausage: Opt for sausage with garlic and fennel for an authentic taste. If not available, any sausage will work, and you can add minced garlic to the recipe.
  • Kale: Kale adds a wonderful texture and nutritional boost. Spinach, Swiss chard, or mustard greens can be substituted.
  • White Wine: Adds a depth of flavor, but can be replaced with wine vinegar and water if needed.
  • Parmigiano-Reggiano Cheese: Adds a savory finish to the stew. Pecorino can also be used.

How to Make Italian White Bean and Sausage Stew

  1. Prep the Beans: Soak 1 ½ cups of dry cannellini beans in cold water for 8 hours to overnight. Drain and set aside.
  2. Cook the Sausage: In a dry soup pot over medium-high heat, brown 4 (6 ounce) Italian sausage links with garlic and fennel. Break the sausage into small pieces and cook until caramelized.
  3. Add Onions and Deglaze: Stir in 1 cup of chopped yellow onion and cook until translucent. Add ⅓ cup of dry white wine to deglaze the pot.
  4. Season and Simmer: Add 1 teaspoon of freshly ground black pepper, ¼ teaspoon of red pepper flakes, 1 bay leaf, and 6 cups of water. Stir in the drained beans and bring to a boil. Reduce heat and simmer for 30 minutes.
  5. Finish the Stew: Add 1 teaspoon of salt and simmer for another 30 minutes until beans are tender. Smash about ¼ of the beans for a creamy texture. Stir in 4 cups of chopped kale and cook until tender, about 10-15 minutes. Adjust salt to taste.
  6. Serve: Ladle the hot stew into bowls, drizzle with 1 tablespoon of extra-virgin olive oil, and sprinkle with 6 tablespoons of grated Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

How to Serve Italian White Bean and Sausage Stew

Serve this hearty stew with a hunk of crusty Italian bread to soak up all the delicious flavors. A simple green salad on the side can complement the richness of the stew. For an added touch, garnish with extra cheese and a dash of red pepper flakes.

How to Store Italian White Bean and Sausage Stew

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat until heated through. This stew also freezes well; store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs About Italian White Bean and Sausage Stew

Can I use canned beans instead of dry beans?

Yes, you can use canned beans. However, dried beans provide a better texture and are more cost-effective.

What can I use instead of kale?

You can substitute kale with spinach, Swiss chard, mustard greens, or even stinging nettles. Adjust the cooking time based on the greens used.

Is there a substitute for white wine?

If you don’t have white wine, you can use 2 tablespoons of wine vinegar and ¼ cup of water, or just use water.

Can I make this stew vegetarian?

Yes, you can omit the sausage and use vegetable broth instead of water. Add extra vegetables like carrots and celery for more flavor.

A bowl of Italian White Bean and Sausage Stew garnished with grated Parmigiano-Reggiano cheese and red pepper flakes.

The Best Italian White Bean and Sausage Stew

Discover the comforting and hearty Italian White Bean and Sausage Stew recipe. Packed with nutritious beans, savory sausage, and fresh kale, this stew is perfect for warming up on a chilly day.
Temps de préparation 15 minutes
Temps de cuisson 1 heure 30 minutes
Additional Time 8 heures
Temps total 9 heures 45 minutes
Type de plat Dinner Plate
Cuisine Italian
Portions 6 servings
Calories 669 kcal

Ingrédients
  

  • 1 ½ cups dry cannellini beans
  • 4 6 ounce Italian sausage links with garlic and fennel
  • 1 cup chopped yellow onion
  • cup dry white wine
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • 1 bay leaf
  • 6 cups water or to taste
  • 1 teaspoon salt plus more to taste
  • 4 cups chopped kale
  • 1 tablespoon extra-virgin olive oil or to taste
  • 6 tablespoons grated Parmigiano-Reggiano cheese or to taste
  • 6 pinches red pepper flakes

Instructions
 

  • 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.

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.
Keyword Bean, hearty stew, Sausage, winter

Enjoy this delightful and warming Italian White Bean and Sausage Stew, a perfect meal for any chilly day!

Publications similaires

Laisser un commentaire

Votre adresse e-mail ne sera pas publiée. Les champs obligatoires sont indiqués avec *

Recipe Rating




The maximum upload file size: 128 Mo. You can upload: image, audio, video, document, spreadsheet, interactive, text, archive, code, other. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here