Veggie Sausage and White Bean Stew

Sara is working on the research for her PhD dissertation. It’s a grueling process that so far has been full of much excitement and some major lows. At times, it seems like this study is taking over our house.  I’m glad that I can at the very least be a support for her during this process because of love, and because I really believe in the work that she’s doing. And of course, the way that I best offer support is with food. Yesterday we were badly in need of something comforting around here, so I decided to make this hearty stew coupled with homemade pull-apart rolls because, really, what is more comforting than freshly-baked bread? I think this will be a good recipe to keep around for the long, cold months coming up.

Veggie Sausage and White Bean Stew
Recipe type: Soup
Author: Megan Kocher
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
  • 2 Tbsp olive oil, divided
  • 1 lb Gimme Lean vegetarian sausage
  • 2 cups diced yellow onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 3 Tbsp flour
  • 2 tsp dried rosemary
  • 1 1/2 tsp salt
  • 1/2 cup marsala cooking wine
  • 1 15oz can Great Northern beans
  • 1 bunch curly kale, stems removed, chopped into bite-sized pieces
  • 3 cups vegetable broth
  • 1 bay leaf
  1. Heat 1 Tbsp of olive oil in a large pot or dutch oven. Crumble the sausage into the pot and saute until browned (about 5 minutes). Remove sausage from pot and set aside.
  2. Heat the remaining Tbsp of olive oil in the pot and add the onion, celery and carrots. Saute until soft, about 7 minutes. Add flour, rosemary, and salt and saute for 2 more minutes. Add wine, beans with liquid, kale, broth, and bay leaf and bring to a boil. Reduce heat and simmer, covered, for 20 minutes, stirring occasionally.
  3. Serve over rosemary pull-apart rolls.

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