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Kalyn's Kitchen

Cannellini Bean and Sausage Stew with Tomatoes and Basil

This tasty Cannellini Bean and Sausage Stew with Tomatoes and Basil is low-glycemic, gluten-free, and South Beach Diet friendly. Use Stew Recipes to find more recipes like this one.

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Cannellini Bean and Sausage Stew with Tomatoes and Basil from KalynsKitchen.com]

I can get fixated on soup in the winter, but let me make it clear that this recipe for Cannellini Bean and Sausage Stew with Tomatoes and Basil is definitely a stew and not a soup. This simple rustic dish was amazingly addictive.  It’s also a recipe that’s very flexible, so if you don’t have exactly the ingredients I used, experiment with what you have.

Cannellinis are white kidney beans, and I’ve been infatuated with them ever since I got the recipe for Cannellini Beans in Mint Marinade, but you can make this with any type of dried white beans, or even canned beans if you prefer. And if you don’t have any fresh basil or frozen basil hanging around, some purchased basil pesto makes a great substitute to flavor this Cannellini Bean Sausage Stew.

Cannellini Bean and Sausage Stew with Tomatoes and Basil found on KalynsKitchen.com

I used the Aidell’s Roasted Garlic and Gruyere Cheese Chicken Sausage that I’m so fond of, but any type of chicken or turkey sausage will work. If you use the Aidell’s sausage with cheese, don’t be alarmed that the cheese will ooze out and brown on the bottom of the pan when you’re browning the sausage. This will dissolve when you cook the stew, similar to the Italian practice of dissolving a parmesan rind in soup.

This is the base of the stew simmering with sausage, onion, garlic, tomatoes, chicken stock, and some dried herbs. After that simmers for 30 minutes, add the cooked beans and simmer a bit longer. I cooked my beans in a pressure cooker, but you can certainly cook them in a regular pot, or even use canned beans.

More Recipes for Cannellini Beans:

Slow Cooker Vegetarian Cannellini Bean and Kale Soup from Kalyn’s Kitchen
Cannellini, Fennel, and Olives from The Well Seasoned Cook
Cannellini Beans in Mint Marinade from Kalyn’s Kitchen
Shrimp, Kale, and Cannellini Bean Casserole from The Perfect Pantry
Turkey and Cannellini Bean Soup with Sweet Potatoes and Rosemary from Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Cannellini Bean and Sausage Stew with Tomatoes and Basil

This tasty Cannellini Bean and Sausage Stew with Tomatoes and Basil is a tasty combination of ingredients that you will love!

Ingredients:

  • 2 cups cooked cannellini beans (see options below for cooking beans or use canned beans)
  • 4 links Aidell’s Roasted Garlic and Gruyere Cheese Chicken Sausage (or use any pre-cooked chicken or turkey sausage)
  • 2-3 tsp. olive oil (use more or less, depending on your pan)
  • 1/2 large onion, coarsely chopped (to flavor beans) + 1/2 large onion, finely chopped (for stew)
  • 1 T minced garlic
  • 1 (14.5 oz) can petite dice tomatoes with juice
  • 1 tsp. dried Greek or Italian oregano
  • 1/2 tsp. dried marjoram
  • 2 cups chicken stock (I used my homemade chicken stock, but you can use 1 can chicken broth and add a bit of water)
  • salt and fresh ground black pepper to taste (I didn’t use any salt)
  • 1/4 cup chopped basil
  • 1 T balsamic vinegar
  • fresh grated parmesan for serving (optional, but good)

Directions:

  1. For cooking dried beans: Whether you use the pressure cooker or cook beans in a regular pot, start by soaking 1 cup dried cannellini beans over night. Discard that soaking water and start with fresh water, whichever cooking method you’re using.
  2. To cook beans in pressure cooker: Add beans to pressure cooker with water to cover, 1/2 onion and 3-4 bay leaves.
  3. Bring to high pressure and cook 2-3 minutes (depending on how soft you like your beans.)
  4. Then turn off heat and let beans reduce pressure slowly while you prep other ingredients and simmer the base of the stew.
  5. When pressure is completely reduced, drain beans in colander in the sink.
  6. To cook beans in regular pot: Add beans to pot with water to cover by several inches, 1/2 onion, and 3-4 bay leaves. Bring to a gentle simmer and cook beans until soft, probably about 45 minutes, but cooking time will depend on the freshness of the beans. When beans are soft, drain in colander in the sink.
  7. To use canned beans: Put 2 cans cannellini beans into colander placed in the sink. Rinse well with cold water, until no more foam appears. Let beans drain and use in recipe. (This is slightly more beans than the 1 cup of dried beans; you can freeze a few for another recipe if you like.)
  8. While beans are cooking (or draining) cut Aidell’s Roasted Garlic and Gruyere Cheese Chicken Sausage  into half lengthwise, then cut into half-moon shaped slices.
  9. Heat about 1 tsp. olive oil in heavy dutch oven or soup pot, then saute sausage until well browned, about 5 minutes. (See note above if you’re using sausage with cheese.)
  10. When sausage is well-browned, remove to bowl, then add chopped onion and saute about 2 minutes, adding more oil if needed.
  11. After 2 minutes, add chopped garlic and saute about 2 minutes more.
  12. Add tomatoes and juice, dried oregano, dried marjoram, and homemade chicken stock, to pot with onions and garlic.
  13. Add sausage back to pot, then cook at very low simmer about 30 minutes, until flavors are well blended and liquid is slightly reduced.
  14. After 30 minutes. add drained beans and simmer about 15 minutes more. (If the mixture seems too dry at this point, add a bit more chicken stock or a little water.)
  15. When beans have simmered 15 minutes, add chopped basil (I used my frozen basil, 1/4 cup purchased basil pesto would work here too) and balsamic vinegar and simmer 5 minutes more.
  16. Taste beans for seasoning and add salt and fresh ground black pepper as desired.
  17. Serve hot, topped with freshly grated Parmesan cheese if desired.

Notes:

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The dried beans in this Cannellini Bean and Sausage Stew with Tomatoes and Basil are too high in carbs for traditional low-carb eating plans, but anyone who doesn’t know that the South Beach Diet is built around low-glycemic eating may be surprised to find that dried beans are a phase one food for South Beach. Beans are what South Beach considers a good carb, one that digests slowly. Beans are limited for phase one though, so I like to use beans combined with plenty of protein and vegetables. This recipe is also good for other low-glycemic eating plans.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for this Cannellini Bean Sausage Stew, I recommend entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Cannellini Bean and Sausage Stew with Tomatoes and Basil found on KalynsKitchen.com

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    74 Comments on “Cannellini Bean and Sausage Stew with Tomatoes and Basil”

  1. Tracy, so glad you liked it!

  2. I just made this soup..I used hot italian turkey sausage..and added fresh spinach at the end. Awesome stew! Thanks Kalyn!

  3. Just made this a couple of days ago, and it was fantastic. I added a half teaspoon of ground Chipotle (Penzeys) and a chopped orange bell pepper (just because it was in the fridge and needed to be used). We did like the heat from the Chipotle. I'll definitely be making this again. We're not on any diet regimen, but I love your recipes for the great flavors. Thanks.

  4. This looks so delicious! I would love to try making it with vegan sausage :).

  5. Mimi, love hearing how you adapted it!

  6. Made this tonight, and OMGoodness…I LOVE it! I did add fresh mushrooms because I had some I needed to use. And, I added about 4 big handfuls of fresh baby spinach just because I thought the green would look good. lol I'm sure the recipe was perfect as written, but it was awesome with these two additions too! Hubby and I both on WW and really enjoyed all the flavor in this soup. Thank you!

  7. Thanks Sam; I love this type of soup with sausage and beans!

  8. This is my kind of dish – easy and full of flavors.
    Sam

  9. Lydia, glad you like it, and great idea for a Pinterest board!

  10. I'm going to pin this to my Make Ahead and Freeze board on Pinterest. I can imagine making a pot on Sunday, and freezing smaller portions to have for lunch during the week.

  11. Hi Jen
    Glad you have been enjoying the recipes!

  12. Hi Kalyn – just wanted to let you know that we tried this recipe for dinner last night and it was delicious! My husband has asked that all of the recipes I've tried of yours are put into our regular dinner rotation. Thank you!

  13. Kale would be great in this. I would cut it fairly small and add it about 10 minutes before you add the beans.

    You could also enter "sausage kale soup" into the search bar on the blog and you'll find some soups where I have used kale.

  14. hi kalyn – i'm not on any specific diet, but love your blog for the great recipes!

    that said, sounds like kale would be a great addition in this soup (sausage, beans, and kale!) but if i added it, when would be a good time, and how much would you recommend? (i'm not the most inventive or skilled chef yet!)

    thanks much!
    ~michele