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–+ servings
Chicken sausage and white bean stew in a casserole pan.
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5 from 1 vote

Chicken Sausage and White Bean Stew

This wholesome stew is filled with flavoursome, Italian chicken sausage meat, buttery white beans, tangy sun dried tomatoes and delicious parmesan rind.
Course: Mains
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free
Keyword: butter beans, chicken dinner, chicken stew, sausage, white beans
Servings: 4
Calories: 456kcal
Author: Sarah Bell

Equipment

Ingredients

  • 1 leek white end, rinsed and finely sliced
  • 4 cloves garlic minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup dry white wine
  • 2 cups chicken broth
  • 400 gram canned butter beans strained and rinsed
  • 500 grams Italian chicken sausages
  • 2 cups Tuscan Kale hard stem removed, finely sliced, loosely packed
  • 1/4 cup Sun-dried tomatoes finely sliced, firmly packed
  • 1 tablespoon lemon juice
  • 2 bay leaves
  • Sea salt and cracked black pepper
  • 1/4 teaspoon dried thyme
  • handful flat leaf parsley finely chopped
  • Parmesan cheese rind
Metric - US Customary

Instructions

  • Add rinsed beans to a small bowl. Mash half of the beans with the back of a fork.
  • Add the olive oil to a large casserole pan. Bring to a medium heat on the stove.
  • Add the leek and saute until tender. Next add the minced garlic and saute until fragrant. Pour in the white wine to deglaze the pan. Simmer until the white wine begins to reduce.
  • Add the broth and butter beans and stir to combine.
  • Snip the ends of the sausage and squeeze the sausage meat out of the casing, cutting the sausage meat every inch or so as you are squeezing it out.
  • Next, add the sun-dried tomatoes, dried rosemary, bay leaves, thyme, parmesan rind, salt and pepper and finally the lemon juice. Stir well to combine.
  • Reduce the heat to the lowest heat and place the lid on. Simmer for 20-30 minutes.
  • After 20-30 minutes, remove the lid and add the kale to the pan, stirring through. Once the kale is wilted, remove the pan from the heat. Remove the bay leaves and parmesan rind and discard.
  • Serve with slices of crusty, buttered bread slices.

Nutrition

Calories: 456kcal | Carbohydrates: 29g | Protein: 27g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 91mg | Sodium: 1736mg | Potassium: 689mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1930IU | Vitamin C: 19mg | Calcium: 73mg | Iron: 4mg