White Bean and Chicken-sausage Stew

This hearty stew is packed with flavor, loaded with protein, and perfect for chilly winter nights.

White Bean and Chicken Sausage Stew
Susan and William Brinson

To bump up the flavor of this nutrtion-packed stew—the kale in this recipe contains lutein, an antioxidant that supports eyesight—buy spinach-and-feta chicken sausages.

Nutrition (per serving)

252 calories; 20g protein; 25g carbs; 9g fat

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Prep time

5 min.

Cook time

10 min.

  • 1 Tbsp coconut oil
  • 4–6 fully cooked plain chicken sausage links
  • 2 garlic cloves, sliced thinly
  • 1 can low-sodium cannellini beans, rinsed
  • 1 (14.5-oz) can low-sodium organic chicken broth
  • 1 (14.5-oz) can diced tomatoes
  • Thick handful of kale leaves, torn into 2" pieces
  • Sea salt and ground black pepper, to taste

Heat oil over medium heat in a large pot or pan. Add sausage, and cook until browned (2 to 3 minutes).

Add garlic, beans, broth, and diced tomatoes, and bring to a boil (3-5 minutes).

Lower heat to a simmer, and add kale. Stir occasionally until kale has wilted (2-3 minutes). Add salt and pepper. Serve immediately.