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Italian Sausage and White Bean Stew

This rustic Italian-inspired stew is pure comfort in a bowl and a total crowd-pleaser! The savory sausage pairs perfectly with creamy white beans and a rich tomato base. Make it on Sunday and you'll have the easiest (and most delicious) lunch ready for Monday—it really does taste better the next day!
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds Italian sausage mild or spicy, casings removed
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 3 carrots peeled and diced
  • 2 celery stalks diced
  • 3 cans 15 oz each cannellini beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 4 cups chicken broth
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes optional
  • 2 bay leaves
  • Salt and pepper to taste
  • 3 cups fresh baby spinach
  • Grated Parmesan cheese for serving
  • Crusty bread for serving

Method
 

  1. In a large Dutch oven or heavy pot, cook the Italian sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through (about 8 minutes). Remove and set aside.
  2. In the same pot, add olive oil if needed. Sauté the onion, carrots, and celery for 6-7 minutes until softened.
  3. Add the garlic and cook for 1 minute until fragrant.
  4. Return the sausage to the pot along with the cannellini beans, crushed tomatoes, chicken broth, Italian seasoning, basil, red pepper flakes (if using), and bay leaves.
  5. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally, until the flavors meld together beautifully.
  6. Stir in the fresh spinach and cook for 2-3 minutes until wilted.
  7. Remove bay leaves and season with salt and pepper to taste. Serve in bowls topped with grated Parmesan cheese and crusty bread on the side for dipping!