It's fall. Days are still warm, but the nights are cool and we've really gotten onto quite a soup kick around here. This Italian White Bean Stew is such a wonderful way to warm your insides after a day of working outside. Our amazing test kitchen has combined spicy Italian sausage and bittersweet kale with creamy Cannellini beans for this hearty, flavorful stew. There's not a lot to say about such a simple, delicious dish. Make a batch, freeze the leftovers and you have a dinner ready to go for another day.
Italian White Bean Stew
Prep Time: 15 minutes | Cook Time: 1 hour 15 min-1 hour 45 min | Yields: 4-8 servings
- 1 Tbsp Oil
- 8 oz Italian Sausage cubed
- 1 cup chopped Onion, about 1 medium
- 2 tsp minced Garlic, about 4 cloves
- 8 cups Water
- 1 1/2 cups Cannellini Beans * rinsed
- 1 Bay Leaf
- 1 sprig fresh Thyme
- 1 tsp fresh Oregano
- 1 tsp Salt
- 1/4-1/2 tsp Red Pepper Flakes to taste
- 6 oz Lacinato Kale (deribbed and chopped, about 4 cups)
Brown sausage in oil in a large soup pot over medium heat. Remove sausage to a paper-towel lined plate and reserve.
Add onion to pot and cook until soft, about 5 minutes. Add garlic and cook until fragrant, 1-2 minutes.
Deglaze the pan with a splash of water and stir well, scraping any remaining pieces from the bottom of the pan. Add remaining water, Bob’s Red Mill Cannellini Beans, herbs, salt, and red pepper flakes. Bring to a boil, reduce heat, and simmer until beans are soft, 60-90 minutes, or about 45 minutes if beans have been pre-soaked.
Add reserved sausage to pot and cook until done throughout, about 10 minutes. Add kale, cover pot, and cook another 5 minutes.
*For quicker preparation, soak beans in water to cover by 1 inch, overnight in the refrigerator. Drain and discard soaking water before continuing with the recipe.