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+ servings

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 more or less depending on how thick you like It
  • 1 bunch dino kale, stemmed, washed and chopped can also use Swiss chard or spinach
  • 1 can (14oz) cannellini or navy beans, drained and rinsed (white beans, your choice)
  • 1 tsp curry powder
  • 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.
  • 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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