Gluten Free Sausage White Bean Stew
This hearty stew is the kind of one-pot meal that makes you want to pull out a big Dutch oven and just let the kitchen fill with incredible smells. Italian sausage gets browned until deeply caramelized, then simmered low and slow with cannellini beans, kale, diced tomatoes, and chicken broth until everything melds into something rich and deeply satisfying. The clever trick of mashing a quarter of the beans right in the pot gives the broth a creamy, velvety body without any flour or thickener — which is exactly what makes this work so well for anyone avoiding gluten. A Parmesan rind stirred in during the simmer adds a subtle savory depth that you'll absolutely notice, and a squeeze of fresh lemon juice at the end brightens the whole bowl. Sausage-based stews can be a minefield at the store, but starting with a labeled gluten free Italian sausage keeps everything clean from the very first step. This recipe serves four and comes together in well under an hour, making it just as practical for a weeknight dinner as it is impressive enough for company.
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Learn more →Ingredients
4 servings
- 1 lb gluten free italian sausage (sweet or hot), casings removed
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- ½ tsp red pepper flakes
- 1 tsp dried oregano
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 3 cups chicken broth
- 1 parmesan rind (about 2–3 inches) (optional)
- 4 cups kale, stems removed, leaves roughly chopped
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
For serving
- grated parmesan cheese, for serving (optional)
- crusty gluten free bread, for serving (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the sausage and cook, breaking it into rough ½-inch pieces with a wooden spoon, for 6–8 minutes, until browned and cooked through with no pink remaining. Transfer the sausage to a plate and set aside, leaving any rendered fat in the pot.
- 2
Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the pot. Add the onion and cook, stirring occasionally, for 5–6 minutes, until softened and translucent. Add the garlic and red pepper flakes and cook, stirring constantly, for 1 minute, until fragrant — watch closely so the garlic does not brown.
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