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
Prep Time 5minutes
Cook Time 2hours
Soaking Time 8hours
Total Time 2hours5minutes
Author Marisa Moore Nutrition
2tbspExtra Virgin Olive Oil plus more for serving
1poundspicy vegan or chicken sausage (no casing)
1large onion, diced
2medium carrots, diced
128 ounce can diced tomatoes
4 cups vegetable or chicken broth
½poundsoaked, dry white beans (cannellini or Great Northern)
2sprigs fresh thyme
Coarse salt and pepper to taste
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.