5 from 12 votes
Sausage and White Bean Skillet
This Sausage and White Bean Skillet features browned Italian sausage cooked with kale, garlic, sun-dried tomatoes, and cannellini beans in a creamy broth flavored with tomato paste and Italian seasoning. The hearty combination creates a saucy skillet dish rich in savory depth, with tender kale and beans adding texture and nutrition. The Parmesan cheese and lemon juice incorporate creamy and bright notes that balance and enrich the flavors.
Prep Time
10 mins
Cook Time
20 mins
Servings:
4
Calories:
672 kcal
Course:
Lunch, Dinner
Cuisine:
Italian
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion diced small (white onion may be substituted
- 1 pound Italian sausage mild or spicy, your choice; also see the FAQs for sausage substitutions questions, ground
- 3 to 4 cloves garlic finely minced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- ¼ cup sun-dried tomatoes drained, patted with a paper towel, and roughly chopped, oil-packed
- 4 kale stems removed and leaves roughly chopped (about 4 cups; Swiss chard or baby spinach may be substituted, noting the spinach will cook/wilt quicker, large fronds
- 1 ¼ cup chicken broth (I use reduced sodium)
- ½ cup heavy cream (cream recommended but half-and-half may be substituted)
- 15- ounces cannellini beans drained and rinsed (navy beans or another favorite bean may be substituted, canned
- ¼ cup Parmesan Cheese or more to taste; optional but recommended, freshly grated
- salt as desired to taste
- black pepper as desired to taste
- 1 to 2 tablespoons lemon juice optional but recommended to balance the flavors, freshly squeezed
- basil oregano, or thyme; optional for garnishing, fresh herbs such as
Instructions
- To a large skillet add the oil, onion, and saute over medium-high heat for about 4 minutes or until it become lightly translucent; stir frequently.
- Add the sausage and cook until it's browned and done; crumble and toss very frequently as it's cooking to ensure even cooking.
- Add the garlic, tomato paste, Italian seasoning, and cook for 1 minute; stir nearly continuously.
- Add the sun dried tomatoes, kale, and stir for 1-2 minutes or until kale is beginning to wilt.
- Add the broth, cream, beans, stir to combine, and allow the mixture to just barely bubble. Then turn the heat down to medium-low and allow the ingredients to simmer gently for about 3-5 minutes, or until kale is tender and the sauce has thickened slightly. Tip - If you want it less "saucy" and a more dry/pasty consistency, simply simme a bit longer.
- Taste, and check for seasoning balance, and add salt and pepper, as desired, to taste. I add about 1 teaspoon of each, but it also depends on the type of broth you used, your sausage, and you overall personal preference.
- Optionally, add lemon juice, fresh herbs, and serve.
Cup of Yum
Notes
- Leftovers can be stored airtight in the refrigerator for up to 5 days or frozen for up to 3 months.
- Reheat in the microwave for about 30 seconds or until warmed through.
Nutrition Information
Serving
1serving
Calories
672kcal
(34%)
Carbohydrates
32g
(11%)
Protein
30g
(60%)
Fat
48g
(74%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
20g
(100%)
Trans Fat
0.2g
(10%)
Cholesterol
122mg
(41%)
Sodium
1787mg
(74%)
Potassium
1111mg
(24%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
1900IU
(38%)
Vitamin C
24mg
(27%)
Calcium
221mg
(22%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 672
% Daily Value*
| Serving | 1serving | |
| Calories | 672kcal | 34% |
| Carbohydrates | 32g | 11% |
| Protein | 30g | 60% |
| Fat | 48g | 74% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 122mg | 41% |
| Sodium | 1787mg | 74% |
| Potassium | 1111mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1900IU | 38% |
| Vitamin C | 24mg | 27% |
| Calcium | 221mg | 22% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.