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White Bean and Italian Sausage Stew with Kale and Tomatoes
A 60-minute Italian dinner for 4 — 620 calories per serving.
per serving, estimated
A hearty Italian stew of spiced pork sausage, creamy cannellini beans, wilted kale, and crushed tomatoes — rich, warming, and deeply satisfying in one pot.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1¼ pounds mild Italian pork sausage links (casings removed, broken into rough chunks)
- 1 tablespoon olive oil
- 1 yellow onion (medium, diced)
- 2 celery stalks (diced)
- 5 garlic cloves (thinly sliced)
- 2 tablespoons tomato paste
- ½ cup dry white wine
- 14½ ounces crushed San Marzano tomatoes (one can)
- 3 cups low-sodium chicken broth
- 30 ounces cannellini beans (two 15 oz cans, drained and rinsed)
- 6 ounces lacinato kale (stems removed, leaves roughly chopped)
- 1 sprig fresh rosemary
- ½ teaspoon red pepper flakes
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper (freshly ground)
- 1 Parmigiano-Reggiano rind (added to the pot while simmering) — optional
- 2 ounces parmigiano-reggiano (finely grated, for serving)
- 4 crusty Italian bread (thick slices, for serving)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Remove casings from 1¼ pounds Italian sausage and break into rough chunks; dice the onion and 2 celery stalks; thinly slice 5 garlic cloves; strip stems from 6 oz lacinato kale and roughly chop the leaves. 12 min
- Timing-sensitive step. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high until shimmering, then add the sausage chunks and cook, breaking them up occasionally, for 6–7 minutes until well browned. 7 min
- Reduce heat to medium, add the diced onion and celery to the pot, and cook, stirring occasionally, for 5 minutes until softened. 5 min
- Timing-sensitive step. Add the sliced garlic, 2 tablespoons tomato paste, ½ teaspoon red pepper flakes, and the rosemary sprig; stir constantly for 1–2 minutes until the paste darkens slightly and the garlic is fragrant. 2 min
- Pour in ½ cup dry white wine and scrape up any browned bits from the bottom of the pot; let it bubble and reduce for 2 minutes. 2 min
- Open and drain the 14.5 oz can of crushed San Marzano tomatoes, then stir them into the pot. 2 min
- Pour in 3 cups low-sodium chicken broth, add the drained and rinsed cannellini beans, 1 teaspoon kosher salt, ½ teaspoon black pepper, and the Parmigiano-Reggiano rind if using; stir to combine. 2 min
- Bring the stew to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the broth thickens slightly and the flavors meld; remove and discard the rosemary sprig and cheese rind. 20 min
- Stir in the chopped kale in two or three handfuls and cook for 4–5 minutes until the leaves are wilted and tender. 5 min
- Ladle the stew into bowls, top each with a generous shower of finely grated Parmigiano-Reggiano, and serve with thick slices of crusty Italian bread alongside. 3 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.