This hearty, savory white stew is packed with protein, fiber and flavor. Use your favorite turkey, chicken, or vegan sausage for a nourishing stew to warm you up on the coolest nights.
In a Dutch oven or large stockpot, heat 1 tablespoon olive oil over medium-high heat. Add the sausage and cook until browned, breaking the sausage into smaller pieces as it cooks. Remove from the pot and set aside.
Add the remaining tablespoon olive oil to the pot. Sauté the carrots and onion until the onion starts to soften.
Add the browned sausage, beans, broth, tomatoes, garlic, bay leaf, and thyme. Bring to a boil, then reduce heat to medium-low. Cook until the beans are tender, about 1½ -2 hours, adding additional water or broth if needed.
Once the beans are soft, taste and adjust seasoning. Add to bowls to serve. Top with extra olive oil and thyme for garnish.
Shortcut: Swap dried beans for 2 cans rinsed and drained Cannellini beans. Cut the stewing time from up to 2 hours to only 20 minutes.