Print
White Bean Sausage Stew Overhead

White Bean & Sausage Stew (Vegan & Meat Option)

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.

Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours
Soaking Time 8 hours
Total Time 2 hours 5 minutes
Servings 8 people
Calories 242 kcal
Author Marisa Moore Nutrition

Ingredients

  • 2 tbsp Extra Virgin Olive Oil plus more for serving
  • 1 pound spicy vegan or chicken sausage (no casing)
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 1 28 ounce can diced tomatoes
  • 4 cups vegetable or chicken broth
  • ½ pound soaked, dry white beans (cannellini or Great Northern)
  • 2 cloves garlic minced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Coarse salt and pepper to taste

Instructions

  1. 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. 

  2. Add the remaining tablespoon olive oil to the pot. Sauté the carrots and onion until the onion starts to soften. 

  3. 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.

  4. Once the beans are soft, taste and adjust seasoning. Add to bowls to serve. Top with extra olive oil and thyme for garnish.

Recipe Notes

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.