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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 242kcal
Author Marisa Moore Nutrition


  • 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


  • 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.


Calories: 242kcal