One Pot Wonder-Full
This is a one dish meal that your whole family is going to love. If you’re looking for a vegetable filled stew this one fits the bill. If you want to keep it vegetarian, skip the sausage, it’s still hearty and filled with wonderful flavor. This recipe packs a ton of autumn’s best vegetables into every delicious bite. Dazzle them with this Autumn White Bean and Sausage Stew with Pumpkin and Kale.
Cooking with white beans is fairly new to me. Once I discovered their wonderful, creamy flavor, I’m looking for anything I can put them in. These fall flavors all go so well together, it’s no wonder there are a ton of version of this sort of Tuscan Bean Stew, but this is how I make mine, filled with all the tastiest flavors autumn has to offer. I love the salty bite of the sausage, but honestly, you can make this without it and it’s still a healthy, hearty and yummy dinner. And guess what? Even with the sausage, this delish dish is under 300 calories per serving. Leave the sausage out and you’re talking about 230 calories. 🍲
Autumn Comfort! Autumn White Bean and Sausage Stew🍂🍁🍂
Into a large dutch oven or heavy bottom pot, add 1 tablespoon of olive oil. Once hot, add 1 lb sweet or spicy Italian sausages, whole, still in their casings. Once brown, remove from the pan and set onto a plate, set aside to cool slightly.
Next, add 1 whole, large chopped onion and 5 cloves of minced garlic and a teaspoon of kosher salt and 1/2 teaspoon ground black pepper.
Let the onion sweat on medium heat. Once the onion just starts to get some color, add 2 cups of chopped celery including the celery leaves and add 1 cup chopped carrots. Cook on medium heat about 5 minutes.
Add 1 tablespoon of very finely minced rosemary and 1 tablespoon freshly chopped sage and 2 teaspoons crushed thyme leaves. Cook with the vegetables, about 1 minute.
Next, add 2 cups of canned pumpkin puree or fresh cooked pumpkin or butternut squash puree.
Mix to combine. Let cook about 1 minute. Next, add 1 can, 28 ounces of canned whole tomatoes. Squeeze the tomatoes to crush.
Chop the sausage into 1 inch pieces and add the sausage back to the pot. Top with 2 cups of low sodium broth. Use either vegetable or chicken depending upon your preference. Next, add 2 15 ounce can of great northern beans. Make sure to drain and rinse the beans in water before adding them to the pot.
Bake
Cover the pot, then bake for 1 hour at 325 degrees. While the stew is in the oven, wash one whole bunch of kale. Remove the center stems, then roughly chop. Remove the pot from the oven, add the chopped kale, stir, then return to the oven for another 30 minutes.
Autumn White Bean Stew with Pumpkin and Kale
Serve with warm baguette to sop up all the deliciousness! Enjoy
Leftovers? No worries, this stew tastes even better the next day……..and the next day after that!
A Fun Way To Serve This Stew!
Want to have fun with this recipe? Serve it in small sugar pumpkins or even small acorn squash. Cut the pumpkins like you would a jack-o-lantern and carve out the top where the stem is to form a bowl. You can also use acorn squash, which is what I am using as I already had a few from my garden.
If the pumpkin tilts a bit, just trim off a little of the bottom to make it straight. Clean out the pumpkin and discard the seeds and filling. Season the inside of the pumpkins with salt and pepper and about a teaspoon of olive oil inside. Roast the pumpkins and the tops on a baking sheet lined in foil or parchment paper for 15 minutes at 400°. Remove from the oven. Fill the pumpkins with the finished stew, then bake again about 15 minutes with the tops off. Serve on plates with the tops on the side.
Baking the pumpkin or squash ahead adds flavor but also, tastes delicious when you scoop up a bit of the roasted squash with the soup.
Bean - Autumn White Bean and Sausage Stew with Pumpkin and Kale
Notes
A Fun Way To Serve This Stew!
Want to have fun with this recipe? Serve it in small sugar pumpkins or even small acorn squash bowls. Cut the pumpkins like you would a jack-o-lantern and carve out the top where the stem is to form a bowl. Clean out the pumpkin and discard the seeds and filling. Season the inside of the squashes with salt and pepper and about a teaspoon of olive oil inside. Place them on a parchment or foil liked baking sheet and roast the squash and the tops for 15 minutes at 400°. Remove from the oven. Fill the pumpkins with the finished stew, then bake again about 15 minutes with the tops off. Serve on plates with the tops on the side.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 bunch celery, chopped for 2 cups
- 1 cup chopped carrots
- 1 tablespoon fresh rosemary minced finely
- 1 tablespoon fresh sage, chopped
- 2 teaspoons fresh thyme leaves chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 cloves garlic, minced
- 2 cups pumpkin or butternut squash puree
- 1 can 28 ounces whole tomatoes
- 2 cups vegetable or chicken broth
- 1 lb Italian sausage, mild or spicy
- 2 15 ounce cans Great White Beans
- 1 large bunch of kale, stems removed
Instructions
- Into a large dutch oven or heavy bottom pot, add 1 tablespoon of olive oil. To the hot pan, add 1 lb whole Italian sausage, either mild or spicy and brown on all sides. Remove from the pan and place on a plate to cool slightly.
- Next, add 1 whole, large chopped onion and 5 cloves of chopped garlic and a teaspoon of kosher salt. Let the onion sweat on medium heat. Once the onion just starts to get some color
- add 2 cups of chopped celery including the celery leaves and 1 cup chopped carrots. Cook on medium heat about 5 minutes. Add 1 tablespoon of very finely minced rosemary and 1 tablespoon freshly chopped sage and 2 teaspoons chopped thyme leaves. Cook with the vegetables, about 1 minute. Next, add 2 cups of canned pumpkin puree or fresh cooked pumpkin or butternut squash puree. Mix to combine. Let cook about 1 minute. Next, add 1 can 28 ounces of whole tomatoes. Squeeze the tomatoes to crush.
- Chop the sausage into 1 inch pieces and add the sausage back to the pot. Top with about 2 cups of low sodium broth. Use either vegetable or chicken depending upon your preference. Next, add 2 15 ounce cans of great northern beans. Make sure to drain and rinse the beans in water before adding them to the pot. Check seasoning and add salt if needed.
- Cover the pot, then bake for 1 hour at 325 degrees. While the stew is in the oven, wash one whole bunch of kale. Remove the center stems, then roughly chop. Remove the pot from the oven, add the chopped kale, stir, then return to the oven for another 30 minutes.
- Serve with warm bagette to sop up all the delicioushness! Enjoy
