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One-pan sausage and white bean stew with kale in a cast iron skillet

Hearty One-Pan Sausage and White Bean Stew with Kale

A cozy one-pan stew with browned Italian sausage, creamy cannellini beans, and tender kale simmered in a savory tomato broth. Ready in about 40 minutes and finished with Parmesan, it is easy weeknight comfort food that still leans healthy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Ingredients Method

Ingredients
  

  • 1 lb Italian sausage mild or hot, casings removed (turkey sausage works too)
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 cans (15 oz each) cannellini beans drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes with juices
  • 1 1/2 cups low-sodium vegetable broth
  • 1 bunch lacinato kale stems removed, leaves chopped (curly kale works too)
  • 1/4 cup grated Parmesan plus more for serving
  • 1 tsp Italian seasoning
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper plus more to taste

Method
 

  1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it into bite-size pieces, until browned, about 5 minutes. Spoon off excess fat, leaving about 1 tablespoon.
  2. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cook 30 seconds, until fragrant.
  3. Add the tomatoes with their juices, broth, beans, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a simmer, then lower the heat and cook 10 minutes, stirring occasionally, until slightly thickened.
  4. Add the kale a handful at a time, stirring until it wilts, 3 to 4 minutes total.
  5. Stir in the Parmesan, taste, and adjust salt and pepper. Serve hot with extra Parmesan and crusty bread.