Kale and White Bean Stew


Combining two Portuguese favorites — kale-sausage soup and a bean, sausage, and tomato stew — makes a simple, sensational one-pot meal. To keep the focus on the vegetables, we've used just a tiny amount of fresh sausage; you can add more, if you like, or substitute dried chorizo or pepperoni. 

Kale and White-Bean Stew
Photo: © Susan Spungen
Total Time:
50 mins
4 servings


  • 2 tablespoons cooking oil, divided

  • 1/4 pound mild or hot sausages, casings removed

  • 2 onions, chopped

  • 3 garlic cloves, minced

  • 1 pound (about 6 cups) kale, tough stems removed, leaves washed well, and shredded

  • 3 1/3 cups canned diced tomatoes (two 15-ounce cans) with their juice

  • 1 1/4 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 4 cups canned cannellini beans (two 15.5-ounce cans), drained and rinsed


  1. In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook, breaking the meat up with a fork, until it loses its pink color, about 2 minutes. Add the remaining tablespoon of oil to the pan and then stir in the onions. Cook, stirring occasionally, until the onions start to soften, about 3 minutes.

  2. Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 2 minutes. Stir in the tomatoes, salt, and pepper; bring to a simmer. Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.

  3. Stir the beans into the stew and cook until warmed through, about 5 minutes. If you like, mash some of the beans with a fork to thicken the sauce.


Shred kale leaves as fine as possible when making quick soups and stews, so that each bite will include tender greens instead of a chewy mouthful.

Suggested Pairing

Since this dish has a strong Portuguese influence, why not pair it with a rustic red from Portugal? Try one of the many delicious examples from the Douro or Ribatejo regions for a lusty combination of food and drink.

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