Vegan Gluten Free Sausage White Bean Stew
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Learn more →Ingredients
4 servings
- 1 lb gluten free italian sausage (sweet or hot), casings removed
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 parmesan rind (about 2–3 inches) (optional)
Can be omittedparmesan rind
- 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)
Can be omittedgrated parmesan cheese
- 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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