Tuscan Bean Stew with Sausages

If you're looking for a delicious and comforting meal, this Tuscan bean stew with sausages is a perfect choice. This hearty stew is full of flavor and combines the smoky, salty taste of sausages with the creamy texture of white beans for a perfect weeknight meal.

Every winter, I crave hearty, comforting dishes almost on a daily basis, and this Tuscan bean stew with sausages has recently become a firm favorite.

The combination of hearty beans, crispy sausages and tomato-based sauce creates a depth of flavor that is absolutely irresistible.

The beans and sausages provide a good source of protein, while the vegetables add some much-needed vitamins and minerals. It's the perfect meal to warm you up on a cold winter day.

Plus, the stew is super easy to make, so it's perfect for busy weeknights when you want a satisfying meal that doesn't require too much effort.

Why you'll love this Tuscan bean stew

• Comforting and hearty: The combination of cannellini beans, tomato sauce and plant-based sausages creates a thick and satisfying stew that is perfect for a cold winter night.
• Packed with nutrients: Kale and cannellini beans are great sources of vitamins, minerals, and antioxidants.
• Easy to make your own: This recipe is versatile and can be easily customized with different vegetables, beans, and herbs and spices to suit your preferences.

Ingredients and substitutions

Olive oil — Extra virgin olive oil is perfect in this Tuscan-style recipe but any other neutral-flavored oil, such as vegetable or canola oil, would work.

Onion — I like to dice the onion small so it softens quickly. Shallots or leeks are possible substitutions.

Garlic — Freshly minced or grated garlic is best in this stew as it infuses it with loads of flavor.

Fresh rosemary — Fresh herbs give the stew extra flavor. Dried rosemary can be used as a substitute for fresh rosemary, but use only ½ teaspoon.

Red chili flakes — Only use red chili flakes if you want the stew to have a bit of a kick.

Tomato paste + tomato sauce (passata) — Using both tomato paste and tomato sauce (passata) results in an excellent flavor and texture.

Cannellini beans — Canned cannellini beans make this stew super easy — simply drain and rinse them before adding them to the pot. Other white beans, such as navy beans or great northern beans also work.

Plant-based sausages — Use your favorite plant-based sausages in this stew. I prefer simple ones, but you can go for sausages infused with herbs or made with caramelized onion.

Kale — If you're not a fan of kale, you can use spinach, Swiss chard or collard greens instead.

How to make Tuscan white bean stew with sausages

Heat the olive oil in a heavy-bottomed pot and cook the onion for 5-6 minutes over medium heat until softened.

Stir in the garlic, rosemary and red chili flakes and continue to cook for another minute.

Next, add the tomato paste, cannellini beans, tomato sauce, vegetable stock, bay leaves and a pinch of salt and black pepper.

Bring to a boil, then lower the heat, cover the pot with a lid and simmer for 10 minutes.

Meanwhile, fry the plant-based sausages in a non-stick pan until slightly crispy. Cut them in thirds or quarters and set them aside.

Add the kale to the stew pot and simmer for another 2-3 minutes until wilted.

Stir in the cooked sausage, adjust the seasoning and serve hot.

Leftovers and storage

• Transfer leftovers to an airtight container and refrigerate for up to 5 days.
• To reheat vegan bean stew, transfer it to a pot or microwave-safe dish and heat until it reaches the desired temperature. If heating on the stove, heat it over medium heat, stirring occasionally. If using the microwave, heat it in 30-second intervals, stirring in between.
• To freeze the stew, transfer it to an airtight container or a freezer-safe plastic bag and freeze for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat as instructed above.

Recipe notes and tips

• If you want to use dried beans to make this Tuscan sausage and bean casserole, soak them overnight, then cook them until tender before adding them to the stew.
• You can substitute the plant-based sausage with tofu or tempeh or skip it altogether.
• Serve the stew with a simple salad and a chunk of crusty bread for a super satisfying meal. A side of plant-based mashed potatoes also works!

If you liked this Tuscan bean stew with sausages, you might also like some of my other easy vegan stews:

• Chickpea and Pearl Barley Stew
• Smoky Chickpea and Lentil Stew
• Lecsó (Hungarian Pepper Stew)
• Ciambotta (Italian Vegetable Stew)
• Instant Pot Ratatouille

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