Quick & Easy White-Bean And Chicken Sausage Stew

Picture of Fast White Bean Stew from the recipe blog on the Healthy Eats Page of the San Francisco Scenic Fit outdoor fitness training groups website

Serves 4 |  Adapted from Epicurious


  • 3 large garlic cloves, chopped
  • 1/4 cup plus 1/2 tablespoon extra-virgin olive oil
  • 1 (14- to 15-ounce) can stewed tomatoes
  • 1 3/4 cups reduced-sodium chicken broth
  • 2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups)
  • 2-3 spicy chicken sausage links- already cooked
  • 1/4 teaspoon black pepper
  • 1 head of Kale
  • 8 (3/4-inch-thick) slices baguette – optional


  1. Cook garlic over medium/low heat in enough olive oil to cover the bottom of a stock pot, stir until garlic begins to turn a golden brown, 1 – 2 minutes. Chop up tomatoes in can with kitchen scissors, then add (with juice) to garlic in oil. Stir in broth, beans, spicy chicken sausage, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in kale and cook until wilted, about 3 minutes.
  2. Serve with warm bread if desired.

View the original recipe on the Epicurious website.