Tuscan Sausage, White Bean Stew Recipe

Brown the sausage

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon of the olive oil. When shimmering, add the crumbled sausage in an even layer. Cook, stirring and breaking into bite-sized pieces, until well-browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the browned sausage to a bowl, leaving rendered fat in the pot.

If there is excessive fat (more than about 2 tbsp) in the pot, remove and discard until about 1 tbsp remains. Keep the browned sausage aside to add back later.

Sweat the vegetables

Reduce heat to medium. Add remaining 1 tablespoon of olive oil to the pot with the sausage fat. Add the diced onion, carrot, and celery. Season lightly with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add garlic and herbs

Stir in the minced garlic, chopped rosemary, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 30–45 seconds. Add the bay leaf and tomato paste; cook, stirring, 1–2 minutes to caramelize the paste slightly (this deepens flavor).

Deglaze with wine

Pour in the white wine and use a wooden spoon to scrape any brown bits from the bottom of the pot. Bring to a gentle simmer and let the wine reduce by half, about 3–4 minutes.

Add stock and beans

Return the browned sausage to the pot. Add the drained cannellini beans and 4 cups of chicken stock. Stir to combine and bring the stew to a gentle simmer. Reduce heat to medium-low so the stew barely bubbles.

Simmer to meld flavors

Cover the pot partially with a lid and simmer gently for 20–25 minutes, stirring occasionally. This allows flavors to meld and the beans to begin to thicken the broth. If you prefer a thicker stew, mash about 1/2 cup of the beans against the side of the pot and stir back in.

Add greens and season

Stir in the baby spinach (or escarole/kale) and cook until wilted, about 2–3 minutes. Taste and season with kosher salt and freshly ground black pepper, starting with the amounts listed and adjusting to taste. Stir in lemon zest and finish with 1 teaspoon extra-virgin olive oil for brightness. Remove and discard the bay leaf.

Finish with cheese

Ladle the stew into bowls and sprinkle each serving with grated Pecorino Romano or Parmesan. Add an extra drizzle of olive oil if desired and more red pepper flakes for heat.

Serve hot with crusty bread for dipping or spooned over cooked polenta or mashed potatoes. Leftovers will keep in the refrigerator for up to 3 days; reheat gently on the stove, adding a splash of stock if it has thickened.