Chicken Sausage and White Bean Stew with Crispy Breadcrumbs Recipe
This hearty Chicken Sausage and White Bean Stew combines savory chicken sausage, tender cannellini beans, and nutrient-rich kale in a flavorful marinara base. Perfectly seasoned with garlic, rosemary, and a touch of crushed red chili, this comforting stew is finished with crispy toasted breadcrumbs and grated Pecorino Romano cheese for added texture and depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Breadcrumbs
- ½ cup fresh breadcrumbs (or panko)
- 1 tablespoon extra-virgin olive oil (for toasting breadcrumbs)
Stew
- 3 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 pound uncooked chicken sausage, sliced into 2-inch pieces
- 1 teaspoon finely chopped garlic
- ½ – 1 teaspoon crushed red chili pepper
- 1 tablespoon chopped fresh rosemary
- Kosher salt, to taste
- 2 (15-ounce) cans cannellini beans, drained
- ½ cup chicken broth
- 2½ cups prepared marinara sauce
- 2 cups torn kale (or other leafy greens)
- ⅓ cup grated Pecorino Romano cheese (or Parmesan)
Instructions
- Toast the Breadcrumbs: Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat. Add the breadcrumbs and cook for 2-3 minutes, stirring frequently, until the breadcrumbs are crisp and golden brown. Remove from heat and set aside.
- Sauté the Onion: In a large 12-inch skillet, heat the remaining 3 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 3-5 minutes until softened and translucent.
- Brown the Sausage: Increase the heat to medium-high and add the sliced chicken sausage to the skillet. Cook, stirring occasionally, until the sausage pieces begin to brown and are no longer pink in the center.
- Add Aromatics and Seasonings: Stir in the finely chopped garlic, fresh rosemary, crushed red chili pepper, and a pinch of kosher salt. Cook for about 30 seconds until fragrant, ensuring the garlic does not burn.
- Add Beans, Broth, and Sauce: Pour in the drained cannellini beans, chicken broth, and the prepared marinara sauce. Stir everything together and bring the mixture to a gentle simmer.
- Simmer the Stew: Allow the stew to simmer for 10-15 minutes, stirring occasionally. This helps thicken the stew and blend the flavors together.
- Add Kale and Finish: Stir in the torn kale leaves and cook until just wilted for added nutrition and color.
- Serve: Sprinkle the toasted breadcrumbs and grated Pecorino Romano cheese over the top of each serving for a crunchy, cheesy finish. Serve hot and enjoy.
Notes
- Substitute turkey sausage or vegetarian sausage for a different protein option.
- Use gluten-free breadcrumbs to make this dish gluten free.
- Fresh rosemary can be replaced with dried rosemary; use about 1 teaspoon dried.
- Kale can be swapped for spinach or Swiss chard depending on preference.
- Adjust crushed red chili pepper to taste for desired spiciness.
Keywords: Chicken sausage stew, white bean stew, easy Italian stew, chicken and beans recipe, hearty fall stew, kale stew, healthy comfort food