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Are you looking for a fast and delicious weeknight dinner? I’ve got you. I created this recipe on the fly one chilly autumn evening, and it was so fast and easy, I decided to share it with you! This hearty kale, white bean, sausage stew features amazing flavors and nourishing bone broth, and it’s chock full of healthy ingredients.

This recipe can easily be made into a soup or a stew. Stew lovers can use less broth, or you can add more broth to make it a soup. It’s a great source of protein, minerals, collagen- and gelatin-rich broth, antioxidants and fiber. AND I add curry powder so you get the amazing benefits of turmeric.You can leave out the curry and add some dried thyme and oregano if you prefer.

This recipe is very customizable. Leave out the sausage and use vegetable broth if you’re vegetarian; the beans provide protein. You can use whatever spices you like. If I get Italian crumbly sausage I leave out the curry in favor of thyme & oregano. Get creative if you wish.

This recipe comes together quickly: just brown the sausage, soften the leek (or use onion and garlic if you have that on hand), then add veggies, broth, and beans and let it simmer together. I also add a parmesan rind, a bay leaf, and a dash of tamari for a deeper flavor.

Kale White Bean Sausage Stew

A delicious and nourishing weeknight soup or stew chock full of healthy yummies.
Course Soup
Servings 4


  • Dutch oven


  • 12 ounces crumbly Italian sausage OR use 3 chicken or sweet pork sausages, sliced 1-inch thick (NOTE: you can leave the sausage out for a vegetarian option; just increase the beans or add different types of beans for variety).
  • 1 leek halved lengthwise, cleaned well and thinly sliced (a yellow onion works fine too)
  • 2 large carrots, sliced into thin half moons or discs
  • 3 cups bone broth or vegetable broth use 4 cups for soup and 3 or less for stew
  • 1 bunch dino kale, stemmed, washed and chopped can also use Swiss chard or spinach, but these greens will cook much faster so be aware
  • 1 can (14oz) cannellini or navy beans, drained and rinsed (white beans, your choice)
  • 1 tsp curry powder omit in favor of italian spices
  • 2 tsp garlic powder can also use a few cloves diced garlic
  • sea salt & freshly ground pepper to taste
  • pinch cayenne, for a kick. I prefer a few shakes Aleppo pepper.
  • top with cilantro if desired


  • Coat bottom of a Dutch oven in thin layer olive oil and heat over medium-high flame.
  • Add the sausage and brown well on all sides, about 5 minutes. Don’t worry if the sausage isn’t cooked through in the center. After browning the sausage, remove it from the pot with a slotted spoon and set aside. (skip this step for veg)
  • Add the leek to the pot and reduce heat to medium. Sauté until leek starts to caramelize, about 10 minutes, then add the carrot. Cook together an additional 3 or so minutes, then add the broth to the pot.
  • Cover and bring to a boil. Once carrots have softened a bit, stir in the kale and add the beans and sausage.
  • You can add parmesan rind (don't eat it), dash tamari, bay leaf for more flavor
  • Add seasonings. Return to a simmer and cook until the flavors meld together, about 15 minutes. Taste to correct seasonings and add more broth if you want it more soup-like.
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