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White Bean and Sausage Stew

Sensenbrenner Primary Care / Education  / White Bean and Sausage Stew

White Bean and Sausage Stew

  • 1 Tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 3-4 carrots, sliced
  • 2 celery stalks, diced
  • 6 links of mild Italian sausage – remove the casings
  • 5.5 cups of chicken broth
  • 2 cans of white beans (15oz), rinsed and drained
  • 3 large leaves of kale – roughly chopped into pieces
  • Salt and pepper
  1. Heat the olive oil in a large pan and add the onion, celery, carrots, and cook until the onions are translucent and the other vegetables become tender.
  2. Add in the sausage – breaking it up into smaller pieces with a fork. Cook until the meat is browned and then toss in the garlic cloves, sautéing until aromatic. Drain the pan of any excessive fat.
  3. Add in the broth and beans and bring the mixture to a boil. Reduce the heat to low and add in the kale, stirring until wilted. Season with salt and pepper.

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In observance of the Thanksgiving holiday, Sensenbrenner Primary Care will be closed Thursday and Friday, Nov 24th & 25th. See you all again on Monday, Nov 28th!

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