Butter Bean Stew with Italian Chicken Sausage
October 7, 2026 | Serves 5 | Prep 15 min | Total 1 hr 5 min
Italian chicken sausage, creamy butter beans, plenty of vegetables and baby kale simmer together in a savory broth that thickens naturally as it cooks. It’s cozy, satisfying, and especially good with a piece of fresh sourdough boule for soaking up the bottom of the bowl.
I started developing this recipe with one goal beyond making a really good pot of stew: I didn’t want it to require a shopping cart full of ingredients that I’d use once and then watch slowly die in my refrigerator.
So I kept the ingredient list pretty straightforward. Fresh rosemary is the only fresh herb. I skipped fresh parsley because the baby kale already brings plenty of green to the bowl. I considered sun-dried tomatoes (which I love) but ultimately decided they weren’t necessary either. Cherry tomatoes, tomato paste and a Parmesan rind bring plenty of flavor without adding another ingredient to buy.
The butter beans do double duty here. Most stay whole and creamy, while a spoonful gets mashed right into the broth to thicken it without flour or cream. I also use chicken bone broth instead of regular chicken broth for a little extra protein, although regular chicken broth works just fine, too.
And then there are the vegetables. I wanted enough carrots, celery, onion, tomatoes and kale that this felt like a true one-pot meal, not just sausage and beans floating around in broth. One lesson from testing: slice those carrots fairly thin! My first batch tasted delicious, but thicker carrots took forever to become tender. About ¼-inch thick on the bias worked much better the second time around.
Why It's on My Midlife Table
While this meal gives me plenty of both protein and fiber, this one’s on the table for a more personal reason, too: my husband loves butter beans and pretty much anything that comes in a savory, thick, stewy sauce. Luckily, I love a dinner loaded with vegetables that still feels cozy and substantial. And since the recipe makes five servings (four if you're really hungry), there’s enough for the three of us for dinner, plus lunch for my husband and me the next day. That’s my kind of math.
Nourishment Snapshot
Here's what one serving brings to the table.
- Protein: 28 g
- Fiber: 12 g
- Added Sugar: 0 g
A Few Things You'll Need
- Italian chicken sausage
- Butter beans
- Low-sodium chicken broth or chicken bone broth
- Grape or cherry tomatoes
- Baby kale
- Fresh rosemary
- Parmesan rind
- 4-quart braiser or Dutch oven
Cook's Notes & Substitutions
- Chicken sausage: I use mild Italian chicken sausage, but regular Italian sausage works just as well if that’s your preference.
- Butter beans: Drain and rinse the beans before adding them. Mashing a generous spoonful against the side of the pot helps thicken the broth while leaving most of the beans whole and creamy. If it’s easier, mash about ¼ cup of the beans in a small bowl before adding them to the broth.
- Chicken bone broth: I use low-sodium chicken bone broth for a little extra protein, but regular low-sodium chicken broth works just fine, too.
- Carrots: I slice mine about ¼-inch thick on the bias. If you prefer thicker carrot slices, just plan on giving them a little more time to become tender.
- Baby kale: Two packed cups is plenty here, and it wilts down quickly without any chopping or stemming. Other varieties of kale will work just as well, or you can substitute baby spinach. If you have extra, freeze it for smoothies, soups or another batch of stew.
- Salt: The sausage, broth and Parmesan rind all contribute salt, and the amount will vary depending on the brands you use, so taste before adding any. If it does need salt, start with ½–1 teaspoon kosher salt and add more as needed.
- For serving: I like this with fresh sourdough for soaking up the broth. My husband wanted me to serve it over rice, but with the butter beans already in the stew, I decided bread on the side was plenty. If you want to stretch the meal a little further, though, I think serving it over cooked farro would be delicious.
Butter Bean Stew with Italian Chicken Sausage
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 lb Italian chicken sausage links
- 1 large sweet onion, sliced into half-moons
- 3 medium carrots, sliced about ¼-inch thick on the bias
- 2 celery ribs, thinly sliced on the bias
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 pint grape tomatoes, half halved and half left whole
- 2 (15 oz) cans butter beans, drained and rinsed
- 2 cups low-sodium chicken bone broth
- 1 sprig fresh rosemary
- 1 Parmesan rind
- 2 packed cups baby kale
- kosher salt, to taste
- Freshly ground black pepper, to taste
- Freshly grated Parmesan, for serving
Instructions
- Heat the olive oil in a 4-quart braiser or large, wide pot over medium heat. Add the chicken sausage links and cook, turning occasionally, until nicely browned on all sides. They do not need to be completely cooked through. Transfer to a cutting board. Once cool enough to handle, slice into approximately ½-inch rounds.
- Add the sliced onion, carrots and celery to the same pan. Cook over medium heat for about 8 minutes, stirring occasionally and scraping up any browned bits left from the sausage.
- Add the garlic, tomato paste, dried thyme and red pepper flakes. Cook for about 1 minute, stirring frequently, until the garlic is fragrant and the tomato paste begins to darken.
- Add the whole and halved grape tomatoes. Cook for 2–3 minutes, stirring occasionally, until the halved tomatoes begin to soften and release some of their juices.
- Add the butter beans and chicken bone broth. Use the back of a wooden spoon to mash a generous spoonful of the butter beans against the side of the pan, then stir the mashed beans into the broth. Add the rosemary sprig and Parmesan rind.
- Bring to a gentle simmer. Reduce the heat as needed and simmer uncovered for about 20 minutes, stirring occasionally.
- Add the sliced sausage. Continue to simmer uncovered for 15–20 minutes, or until the sausage is cooked through and the carrots and celery are tender.
- Remove and discard the rosemary sprig and Parmesan rind. Stir in the baby kale and cook for 3–5 minutes, until wilted and tender.
- Season with salt and freshly ground black pepper to taste.
- Spoon into bowls and top with freshly grated Parmesan. Serve with sourdough bread, if desired.
If this recipe makes its way to your table, I'd love to hear how it turned out. Leave a comment below or tag me on Instagram so I can see your version.
As always, nutrition information is provided as an estimate and can vary depending on the ingredients and brands you use.
