White Bean and Sausage Stew

5 from 7 votes
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White bean and Italian sausage stew is a wholesome meal packed with fresh garden vegetables, whole grains, fiber and protein in one pot!

Bowl of white bean and sausage stew

It’s almost spring, but winter keeps peeking in here and there! To keep you warm and cozy this rustic Italian white bean vegetable stew has all of the good stuff plus more. My hubby Jason has some pretty entertaining stories about sneaking tomatoes from his Nonna’s garden, so I had fun adding lots of Italian vegetables into each spoonful.

The best part is it’s ready in a jiffy, so you can have a wholesome meal without all of the time. A few convenience products like canned beans and tomatoes helps to cut down on the time, without sacrificing the taste. Each bowl is filled to the brim with protein, fiber, and healthy whole grains.

top down view of a large pot of Italian stew with sausage and vegetables

It’s hard not to open the lid and take a sneak peek at this Italian stew while it’s gently simmering on the stove. I wanted to pack in as much garden fresh vegetables as I could, summer squash, bell peppers, and swiss chard. Sunny, bright and ready to eat!

Whole canned San Marzano tomatoes add a delicate sweetness to the stew. If you have some extra fresh tomatoes, chop those up and add them right in!

close up of sliced sausages in a pot mixed with vegetables and white beans

Wholesome white cannelloni beans add a nice creaminess to the stew. If you are a fan of making the beans from scratch, you can make a nice large batch and save some for a tasty bowl of white bean chicken chili. If you are in a pinch, canned beans work well too. It’s my shortcut on a busy weekday.

My hubby lets me take command of the kitchen, but he makes sure that I use some of the Italian cooking techniques that he learned from his mom. I’ve been expertly advised to always brown the sliced Italian sausage to add a little more flavor and texture. Momma knows best!

fork piercing into a slice of sausage

To make this dish a little more hearty I added in the ancient Italian grain farro. If it’s good for the Romans, then why not give it a try? You simply simmer it in hot water until the large grains are tender and a tiny bit chewy. These rich and nutty flavored grains plus the beans, sausage, and vegetables make a healthy and satisfying meal. My boys are getting antsy, let’s Mangia!

Should I soak dry beans before cooking?

If you decide to make beans from scratch (good for you!), depending on the recipe it may be a good idea to soak the beans. Soaking allows the beans to get hydrated and accelerate the cooking process. Typically it is recommended to soak the beans for 8 hours or overnight. Don’t soak beyond 24 hours, as the bean can become mealy, develop tough skins and lose some flavor. If you can’t use them right away, just drain. Transfer to a resealable bag and refrigerate for up to 4 days. Make sure to rinse the beans in cool water first to discard any split beans and dirt, then soak in cool water about 1 part beans to 3 parts water in a cool, dry area or refrigerator. (Source: Christopher Kimball)

White Bean and Sausage Stew

White bean and Italian sausage stew is a wholesome meal packed with fresh garden vegetables, whole grains, fiber and protein in one pot!
5 from 7 votes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings 4 servings
Course Entree
Cuisine Italian


  • 1 cup farro, uncooked
  • 3 tablespoons extra-virgin olive oil
  • 14 ounces Italian sausage
  • 2 pounds swiss chard
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons yellow onion, minced
  • ½ cup red bell pepper, ¼-inch dice
  • ¼ teaspoon red pepper flakes, crushed
  • ½ teaspoon dried oregano, or chopped fresh
  • 2 cups zucchini, sliced, ¼-inch thick
  • 1 ½ cups whole tomatoes, canned, chopped (reserve sauce)
  • 16 ounces cannellini beans, drained and rinsed
  • ¼ cup basil, chopped fresh
  • ¼ cup parsley, chopped fresh


  • Bring 2 quarts (8 cups) of water to a boil. Add farro and cook according to package directions. Drain and set aside. In the meanwhile make the stew.
  • In a large pan or dutch oven, heat 1 tablespoon of olive oil over medium heat. Cut sausage into ¼-inch slices and add to the pot in a single layer. Cook until lightly browned, about 3 minutes on each side. Transfer to a plate and set aside.
  • Add 2 tablespoons oil to the same pan. Reduce heat to medium-low and add garlic, onions, bell pepper, pepper flakes, and oregano, saute for 1 minute.
  • Increase heat to medium. Add zucchini and saute for 3 minutes, until tender but not completely cooked about 3 minutes.
  • Cut the stems off the swiss chard and discard. Slice the leaves crosswise into 2-inch strips and then add to the pot, saute until just wilted about 2 minutes.
  • Turn heat to medium high. Add chopped tomatoes and ¼ cup of the tomato sauce from the can, cook for 2 minutes. Add the sausage to reheat, cook about 2 minutes.
  • Add beans and ½ of the cooked farro, stir and simmer for 2 minutes. Season with salt and pepper as needed.
  • Add more farro to the bottom of the serving bowls if desired, then add stew on top. Garnish with basil and parsley and serve.

Nutrition Facts

Serves: 4 servings
Calories 646kcal (32%)Carbohydrates 50g (17%)Protein 33g (66%)Fat 39g (60%)Saturated Fat 11g (55%)Polyunsaturated Fat 5gMonounsaturated Fat 19gCholesterol 57mg (19%)Sodium 1942mg (81%)Potassium 1891mg (54%)Fiber 13g (52%)Sugar 7g (8%)Vitamin A 17600IU (352%)Vitamin C 218.6mg (265%)Calcium 280mg (28%)Iron 10.3mg (57%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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5 from 7 votes (5 ratings without comment)

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6 Comments Leave a comment or review

    • Jessica Gavin says

      I recommend thick sliced brown mushrooms, they provide a nice savory/umami flavor in lieu of the sausage.

  1. Dawn says

    My husband made this for me this week and it was DELICIOUS!!! Thank you for sharing your talents with us all. I hope you are having a wonderful holiday season!

  2. Sara says

    Love this recipe! It’s very wholesome. I was a little intimidated using Swiss chard, but it definitely looks more intimidating than it is. For anyone on the fence about making it, do it!

    • Jessica Gavin says

      Thank you so much Sara! I’m so glad you love the recipe and are now a pro at cooking swiss chard 🙂