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Sausage, Kale, and Bean Stew

  • Author: Heather Habelka,
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 Servings 1x


  • 1 lb. Hot or Sweet Sausage (without casing)
  • 1/4 Bag or 1 Bunch Chopped/Washed Organic Kale
  • 1 Can Cannellini Beans (rinsed and drained)
  • 1 28 oz. Can Stewed Organic Tomatoes
  • 4 Cups Low Sodium Chicken Stock or Homemade Bone Broth
  • 1 Medium Diced Onion
  • 23 Cloves Minced Garlic
  • 1 Tbsp. Extra Virgin Olive Oil
  • Crushed Red Pepper Flakes (optional)
  • Shredded Parmesan (optional)
  • Salt & Pepper


  1. In a large dutch oven, gently warm olive oil and add diced onion.
  2. When the onion becomes soft and translucent, add garlic, salt & pepper to taste.
  3. Cook until garlic becomes fragrant – don’t let it burn!
  4. Add sausage and break it up into bite-size pieces as it cooks.
  5. For extra heat, add crushed red pepper flakes (optional).
  6. Once cooked through add stewed tomatoes, chicken broth & 2 cups of water.
  7. Add beans.
  8. Bring to a rolling boil.
  9. As the stew boils, use a spoon to gently skim the foam from the top. This will make the beans easier to digest.
  10. Once the foam has been removed, bring the stew down to a simmer – uncovered.
  11. Allow to simmer for at least 45 minutes – the longer, the better.
  12. Add water, and salt & pepper if needed (just remember, salt becomes more concentrated as it cooks).
  13. Five minutes before serving, add the kale and allow to cook just until bright green.
  14. Top with shredded Parmesan (optional).


You can swap out the kale for spinach but you’ll need 3/4-1 bag to get the same delicious result!