Creamy White Bean and Sausage Stew

By Vallery Lomas

Updated March 17, 2026

  • David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Media 1 of 1
Ready In
1 hr 15 min
Rating
4(7)
Comments
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This hearty stew of white beans, vegetables and sausage is the perfect wintry meal. It’s creamy but there’s no added cream: One can of beans is blended with a cup of stock, thickening the stew’s base. Everything simmers together with a few thyme sprigs, plus a tangy Parmesan rind, which adds both richness and creaminess while packing in savory umami. Use a food processor if you’d like to reduce the prep, blitzing the fresh aromatics at the push of a button. Andouille sausage adds some Cajun flair while the hefty amount of vegetables cook down to create a robust chunky stew.

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Ingredients

Yield:6 servings

  • 1 tablespoon extra-virgin olive oil

  • 12 ounces andouille sausage, diced

  • 1 large yellow onion, chopped in a food processor or diced

  • Salt and pepper

  • 3 celery stalks, chopped in a food processor or thinly sliced

  • 1 small green bell pepper, chopped in a food processor or diced

  • 4 garlic cloves, minced

  • 2 teaspoons smoked paprika 

  • 2 (15-ounce) cans cannellini beans, drained and rinsed 

  • 4 cups chicken or vegetable stock 

  • 2 medium Yukon Gold potatoes, cut into large dice (about 10 ounces)

  • 3 medium carrots, sliced into ½-inch-thick rounds

  • 1 (15-ounce) can whole kernel corn, drained and rinsed

  • 3 thyme sprigs

  • 1 Parmesan rind, plus finely grated Parmesan, for serving 

  • 1 (1-pound) bunch dinosaur kale, curly kale or mature spinach (stems removed if using kale), coarsely chopped

  • ½ lemon, juiced

  • 1 teaspoon hot sauce (optional), plus more as needed

  • Toasted sliced rustic bread, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

73 grams carbs; 41 milligrams cholesterol; 613 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 24 grams fat; 16 grams fiber; 1533 milligrams sodium; 30 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oil in a heavy-bottomed pan or Dutch oven over medium. Add the diced sausage and cook, stirring occasionally, until browned and the fat has rendered, 5 to 7 minutes. Remove the sausage with a slotted spoon and place on a paper towel-lined plate. Set it aside. 

  2. Step 2

    Add the onion to the pan with a large pinch of salt and cook, stirring occasionally, until the onion softens, 5 to 7 minutes. Add the celery and bell pepper and cook, stirring occasionally until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in smoked paprika, 1 teaspoon salt and 1 teaspoon ground black pepper.  

  3. Step 3

    Meanwhile, purée half the beans with 1 cup of chicken stock in a blender (or in the food processor if you used it for the vegetables).

  4. Step 4

    Add the bean mixture to the pot along with the potatoes, carrots, corn, thyme sprigs, Parmesan rind, the remaining beans and the remaining 3 cups of stock. Increase the heat to high and bring to a hearty simmer then reduce the heat to maintain a gentle simmer. 

  5. Step 5

    Simmer for 15 minutes, stirring occasionally, until the carrots and potatoes are cooked through. Stir in the kale and cook until wilted, 2 to 3 minutes. Remove and discard the Parmesan rind and thyme stems. Stir in the sausage, lemon juice and hot sauce, if using. Taste and adjust seasoning, adding more salt, pepper and hot sauce as desired. 

  6. Step 6

    Ladle into bowls and top with more Parmesan. Serve toast alongside.

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4 out of 5
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Comments

Mary from Mississippi

I've made similar versions of sausage, white bean and kale soup for decades. I add a small can of fire-roasted tomatoes and a can of pintos or black beans to this recipe and serve it with warm cornbread.

Phil

Where do you get parmesan rind?

Carol

Much better with kabocha squash-that recipe also in NYTs.

Mary from Mississippi

I've made similar versions of sausage, white bean and kale soup for decades. I add a small can of fire-roasted tomatoes and a can of pintos or black beans to this recipe and serve it with warm cornbread.

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