Save I first made this stew on a foggy October evening when the heat had just kicked on for the season. The windows were steamed, the kitchen smelled like browning sausage and garlic, and I realized I'd forgotten to buy bread—but it didn't matter. This stew was thick enough, warm enough, complete enough on its own. It's become my go-to when I want something that feels like a hug in a bowl.
I remember serving this to friends who showed up unannounced one rainy Sunday. I doubled the recipe, tossed in extra kale, and ladled it into mismatched bowls. Someone said it tasted like the kind of meal you'd get at a countryside inn, and I took that as the highest compliment. We ate it with crusty bread and butter, and the pot was empty by the end of the night.
Ingredients
- Smoked sausage (400 g): The backbone of the stew—look for kielbasa or andouille with good smoky flavor, and slice it thick so each piece holds its shape.
- Onion (1 medium): Diced small so it melts into the broth and adds sweetness without taking over.
- Carrots (2): Peel and slice them into rounds for a slight sweetness and color that brightens every spoonful.
- Celery (2 stalks): Adds earthiness and a subtle crunch that balances the soft beans.
- Garlic (3 cloves): Minced fresh—it blooms in the oil and makes the whole kitchen smell incredible.
- Red bell pepper (1): Diced for a pop of color and mild sweetness that plays well with the smoky sausage.
- Canned diced tomatoes (400 g): Drained to avoid a watery stew, they add acidity and body.
- Tomato paste (1 tbsp): Concentrated umami that deepens the broth in just one minute of cooking.
- White beans (2 x 400 g cans): Creamy, hearty, and forgiving—they soak up all the flavors and make the stew filling.
- Spinach or kale (60 g): Stirred in at the end so it wilts perfectly without turning mushy.
- Chicken or vegetable broth (750 ml): Use low-sodium so you control the salt, and it becomes the silky base for everything.
- Smoked paprika (1 tsp): Echoes the smokiness of the sausage and ties the whole pot together.
- Dried thyme (1 tsp): A little herbal note that feels rustic and right.
- Bay leaf (1): Adds subtle depth—just remember to fish it out before serving.
- Chili flakes (½ tsp, optional): A gentle warmth that sneaks up on you without overwhelming.
- Olive oil (2 tbsp): For browning the sausage and softening the vegetables with a rich base.
- Salt and black pepper: Season at the end when you can taste the full stew and adjust to your liking.
Instructions
- Brown the sausage:
- Heat olive oil in a large Dutch oven over medium heat, add the sliced sausage, and let it sizzle for 4 to 5 minutes until the edges are golden and crispy. Remove and set aside—those browned bits will flavor everything.
- Soften the vegetables:
- In the same pot, toss in the onion, carrots, celery, and bell pepper, stirring occasionally for about 5 minutes until they soften and the onion turns translucent.
- Bloom the garlic and tomato paste:
- Stir in the minced garlic and tomato paste, cooking for just 1 minute until the paste darkens and the garlic smells sweet and toasted.
- Build the base:
- Add the diced tomatoes, smoked paprika, thyme, bay leaf, and chili flakes if using, stirring everything together so the spices coat the vegetables.
- Simmer the stew:
- Return the browned sausage to the pot, then add the white beans and chicken broth. Bring it all to a gentle simmer, then reduce the heat to low, cover, and let it cook for 25 minutes, stirring occasionally.
- Finish with greens:
- Remove the lid, stir in the spinach or kale, and cook for 2 to 3 minutes until the greens wilt into the stew. Taste and season with salt and black pepper.
- Serve:
- Fish out the bay leaf, ladle the stew into bowls, and serve hot with crusty bread on the side if you like.
Save One winter evening, I made this stew and added a Parmesan rind I'd been saving in the freezer. As it simmered, the rind melted into the broth and gave everything a quiet, salty richness that made the whole pot taste more expensive than it was. My partner looked up mid-bite and said, This is restaurant-level, and I just smiled. Sometimes the smallest tricks make the biggest difference.
What to Serve It With
This stew is hearty enough to stand alone, but I love serving it with warm, crusty bread for dipping into the broth. A simple green salad with lemon vinaigrette cuts through the richness, and a glass of red wine feels right on a cold night. If you want to make it feel like a feast, add a sprinkle of freshly grated Parmesan on top.
How to Store and Reheat
Let the stew cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. It thickens as it sits, so when you reheat it on the stove, add a splash of broth or water to loosen it up. I've also frozen it in portions for up to 3 months—just thaw overnight in the fridge and warm gently on the stovetop.
Ways to Make It Your Own
This recipe is forgiving and loves to be adapted. Swap the sausage for turkey or plant-based versions if you want something lighter or vegetarian. Stir in a spoonful of pesto or a splash of cream at the end for extra richness. If you like more vegetables, throw in zucchini, mushrooms, or whatever needs to be used up.
- Add a Parmesan rind while simmering for a deeper, savory flavor.
- Use kale instead of spinach if you prefer a sturdier green that holds up longer.
- Finish with a drizzle of good olive oil and a squeeze of lemon for brightness.
Save This stew has become one of those recipes I make without thinking, the kind that feels like muscle memory. I hope it becomes that for you too—a warm, easy, reliable meal that tastes like home.
Recipe FAQs
- → What type of sausage works best?
Smoked varieties like kielbasa or andouille add bold, savory flavor; turkey or plant-based sausage are great lighter alternatives.
- → Can I use dried beans instead of canned?
Yes, soaked dried white beans can be used but will require longer cooking time to soften thoroughly.
- → What greens can I substitute for spinach or kale?
Swiss chard, collard greens, or even chopped cabbage work well as leafy add-ins toward the end of cooking.
- → Is it possible to make it spicier?
Adding more chili flakes or a dash of hot sauce during simmering can enhance the stew's heat level.
- → How can I deepen the stew's flavor?
Simmering with a Parmesan rind or stirring in a spoonful of pesto or cream before serving enriches the flavor profile.