White Bean and Kale Stew with Fennel and Vegan Sausage

White bean and kale stew

This is such a warm and welcoming dinner to come home to on a cold winter day and it is especially good served with a loaf of crusty bread warmed in the oven. From The Blooming Platter Cookbook* by Betsy DiJulio, by permission of Vegan Heritage Press, © 2011, reprinted by permission.

Serves: 4 to 6

 

  • 1 tablespoon olive oil
  • 1 yellow onion, cut into 1/4-inch dice
  • 1 fennel bulb, cut into 1/4-inch dice
  • Sea salt
  • 3 to 4 cloves garlic, thinly sliced
  • 1 red bell pepper, cut into 1/4-inch dice
  • 2 cups ground or chopped vegan sausage (see Notes)
  • 2 bay leaves
  • Pinch dried basil
  • Pinch dried oregano
  • Pinch smoked or sweet paprika
  • 1 tablespoon dried rubbed sage
  • 4 cups vegetable stock
  • 15.5-ounce can white beans, rinsed and drained
  • 8 ounces kale, any variety, thick part of stems removed, and coarsely chopped

Heat the oil in a large skillet over medium-high heat. Add the onion, fennel, and a pinch of salt, and sauté until golden.

Add the garlic and the red bell pepper and sauté, until softened, 3 minutes.

Add the crumbled or chopped vegan sausage to the skillet. Sauté until the sausage develops a light golden brown crust.

Add the bay leaves, basil, oregano, paprika, and sage and stir well. Stir in the stock and white beans and bring to a simmer. Stir in the kale and cook for 5 minutes or until tender, but still bright green.

Serve the stew hot or allow it to cool. Remove the bay leaves, cover, and refrigerate. Like most stews, this tastes best when reheated and served the next day.

Notes:
I like Lightlife’s Gimme Lean® Ground Sausage Style in this stew, but another type of vegan sausage may be used instead. Sautéed tempeh or additional white beans may be used in place of the sausage.

If using tempeh, you will likely want to use a little bit more of each spice called for in the recipe in addition to adding some fennel seeds and perhaps a little thyme.

Betsy DiJulio is a longtime vegan and food journalist. An exhibiting artist and board-certified art instructor, she enjoys food styling and photography. Betsy blogs about her vegan delights at TheBloomingPlatter.com. 

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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4 Responses to “White Bean and Kale Stew with Fennel and Vegan Sausage”

  1. This is delicious! I made it exactly as the recipe says, except I added more salt and lots of pepper to “warm” it up.

  2. NW Nature Nut~ Thank you so much for taking time to try the recipe and to reply. I’m so glad you liked it! I am finding myself liking more salt these days. I always use a fairly coarse sea salt for more salty flavor with less actual salt. Love the addition of lots of pepper. Happy Holidays!

  3. Kerstin A. LaCross says:

    This has seriously become one of my most favorite soups. I love it! It’s rich, hearty, and the fennel gives it a crazy unique taste that I crave.

  4. Nava says:

    Thanks, Kerstin — I’ll pass along your compliments to the creator of this recipe, Betsy DiJulio. Glad you enjoy it as much as you do!

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