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
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.
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.
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