Estate Dinners

Tuscan White Bean Stew with Smoked Sausage and Swiss Chard

Name: Tuscan White Bean Stew with Smoked Sausage and Swiss Chard
Total time: 45 min
Ingredients: 2 tablespoons olive oil, divided; ½ pound pancetta, diced; 1 medium white onion, peeled and diced, about 1 cup; 2 medium carrots, peeled, trimmed and chopped, about 1 cup; 3 medium celery ribs, sliced, about 1 cup; 4 medium garlic cloves, peeled and minced, about 1 tablespoon; 1 (15-ounce) can cannellini beans, drained and rinsed; 1 (15-ounce) can white navy beans, drained and rinsed; 1 (14.5-ounce cans) diced tomatoes; 1 pound smoked sausage, diced; 1 cup homemade chicken stock or prepared low sodium broth; 1 teaspoon kosher salt; 1 teaspoon coarse black pepper; 2 to 3 sprigs fresh rosemary; ½ pound Swiss chard, chopped, about 2 to 3 cups leaves; Parmesan cheese, grated, for garnish

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The Strategy:

Crispy pancetta and rich smoked sausage create a deeply savory base for this comforting, Tuscan-inspired stew. Simmering creamy white beans and tomatoes with fresh rosemary sprigs infuses the broth with a warm, woodsy aroma. Fold in fresh Swiss chard at the very end so it wilts gently while retaining its beautiful green color.

Serves: 4 to 6 | Total Time: 45 minutes till it's ready

Ingredients

Stew Aromatics and Pork

2 tablespoons olive oil, divided
½ pound pancetta, diced
1 medium white onion, peeled and diced, about 1 cup
2 medium carrots, peeled, trimmed and chopped, about 1 cup
3 medium celery ribs, sliced, about 1 cup
4 medium garlic cloves, peeled and minced, about 1 tablespoon

Stew Beans and Sausage

1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can white navy beans, drained and rinsed
1 (14.5-ounce cans) diced tomatoes
1 pound smoked sausage, diced
1 cup homemade chicken stock or prepared low sodium broth

Stew Herbs and Greens

1 teaspoon kosher salt
1 teaspoon coarse black pepper
2 to 3 sprigs fresh rosemary
½ pound Swiss chard, chopped, about 2 to 3 cups leaves
Parmesan cheese, grated, for garnish

Raw cooking ingredients for Tuscan White Bean Stew with Smoked Sausage and Swiss Chard arranged beautifully on a clean kitchen counter.

Instructions

Stew Prep and Simmer

Heat 1 tablespoon olive oil in a deep pot over medium-high heat.
Add the pancetta and cook until golden and crispy, about 3 to 5 minutes. Use a slotted spoon to transfer the pancetta to a platter lined with paper towels.
Pour in 1 more tablespoon olive oil.
Add the onion, carrots, and celery and cook until the vegetables are soft, about 5 minutes.
Stir in the garlic.
Pour in the beans and tomatoes.
Add the smoked sausage and pancetta.
Pour in the chicken stock.
Season with salt and pepper. Submerge the rosemary sprigs.
Cover the pot, reduce the heat to medium low, and simmer for 15 minutes.

Swiss Chard and Garnish

Remove the lid and add the Swiss chard to the stew.
Cover and simmer for 5 minutes more. If the stew is too thick, add more chicken stock. If the stew is thinner than you like, turn up the heat, take off the lid and cook until some of the liquid is reduced.
Serve with a garnish of Parmesan cheese.

Home cook prepared steps for assembling and cooking Tuscan White Bean Stew with Smoked Sausage and Swiss Chard.

The full recipe lives in the Vault

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The Heart of the Table

This thick, hearty stew is the ultimate comfort food, bringing a warm, rustic Italian charm straight to the table. Serving it family-style with plenty of grated Parmesan invites everyone to scoop up bowls of comfort and enjoy a slow, satisfying dinner together.

An appetizing, fresh serving of cooked Tuscan White Bean Stew with Smoked Sausage and Swiss Chard displayed beautifully on a styled dining table.

The Art of the Host

a hand-cut glass mixing pitcher with a diamond-cut pattern
a sleek, solid brass Japanese double jigger with inner measurement lines
a seamless, high-heat resistant silicone spatula in a soft slate grey
unbleached, pre-cut parchment paper sheets for clean releases
a pre-seasoned double-burner cast-iron grill pan with high ridges

Neighborly Grace

THE PRESENTATION: Serve the stew in a large, warmed ceramic tureen, topped with a drizzle of extra virgin olive oil and a generous dusting of freshly grated Parmesan.
THE POUR: A medium-bodied Chianti or a warm infusion of red grape juice and a splash of balsamic vinegar.
THE VIBE: Evening Dining Room. A warm fire crackles in the background as guests share the thick, comforting stew and crusty bread on a cool evening.

Chef’s Recommendations

The Sharp Green: Warm Brussels Sprout Caesar Salad
The Antipasto: Whipped Eggplant with Garlic Marinated Roasted Peppers and Toasted Pita Wedges
The Dunkable Bread: Focaccia Bread
The Italian Close: Italian Butter Cookies

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Tuscan White Bean Stew with Smoked Sausage and Swiss Chard

Tuscan White Bean Stew with Smoked Sausage and Swiss Chard

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps