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Smoky White Bean & Sausage Tomato Stew

One-pot smoky sausage, white beans, and tomatoes simmered into a cozy stew—fast, hearty, and perfect for weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Italian-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Stew
  • 12 oz smoked sausage kielbasa or chicken sausage, sliced
  • 1 tbsp olive oil only if sausage is very lean
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp Italian seasoning
  • 1/4 tsp crushed red pepper flakes optional
  • 14.5 oz diced tomatoes 1 can
  • 2 cups chicken broth low-sodium
  • 30 oz white beans 2 cans cannellini, rinsed and drained
  • 2 cups baby spinach or chopped kale
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice or 1 tsp vinegar, to finish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board

Method
 

  1. In a large pot over medium-high heat, brown the sliced sausage 3–4 minutes until the edges are golden. If it’s sticking, add a small drizzle of olive oil.
  2. Add diced onion and cook 3 minutes until softened. Stir in garlic and cook 30 seconds.
  3. Stir in tomato paste, smoked paprika, Italian seasoning, and red pepper flakes (if using). Cook 1 minute to toast the flavors.
  4. Add diced tomatoes, broth, and rinsed beans. Bring to a simmer.
  5. Simmer 10–12 minutes, stirring occasionally, until slightly thickened. For a thicker stew, mash a spoonful of beans into the broth.
  6. Stir in spinach until wilted (about 1 minute). Season with salt and pepper.
  7. Turn off heat and stir in lemon juice (or vinegar). Serve hot.

Notes

Make it thicker: Mash some beans into the broth. Add pasta: Stir in 1/2 cup small pasta + 1 extra cup broth and simmer until tender. Greens: Add spinach/kale at the end so it stays fresh. Storage: Keeps 4 days; add a splash of broth when reheating.