Dutch Oven Italian Sausage & White Bean Stew

Nothing says campground comfort quite like a hearty Dutch oven simmering over the fire. This Dutch Oven Italian Sausage & White Bean Stew combines savory Italian sausage, tender vegetables, creamy white beans, and tomatoes into a rich, satisfying meal that’s easy to make whether you’re cooking over campfire coals or on a camp stove.

It’s filling enough to satisfy hungry campers while using simple pantry staples that are easy to pack. Serve with crusty bread or biscuits to soak up every last spoonful.

simplegoodfood

Dutch Oven Italian Sausage & White Bean Stew

Nothing says campground comfort quite like a hearty Dutch oven simmering over the fire.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: American

Calories: 430

Ingredients Method Notes

Ingredients

  

• 1 pound Italian sausage mild
• 1 tablespoon olive oil if needed
• 1 medium onion diced
• 2 carrots sliced
• 2 celery stalks sliced
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes optional
• 2 15-ounce cans cannellini or Great Northern beans, drained and rinsed
• 1 14.5-ounce can diced tomatoes
• 3 cups low-sodium chicken broth
• 2 cups baby spinach
• Salt and black pepper to taste
• Fresh parsley or grated Parmesan for garnish optional

Method

 

1. Heat the Dutch oven over medium heat or campfire coals.
2. Brown the Italian sausage, breaking it into bite-sized pieces.
3. Add onion, carrots, and celery. Cook for about 5 minutes until beginning to soften.
4. Stir in garlic, Italian seasoning, oregano, and red pepper flakes. Cook 1 minute.
5. Add beans, diced tomatoes with their juices, and chicken broth.
6. Bring to a gentle boil.
7. Reduce heat and simmer for 25–30 minutes until vegetables are tender.
8. Stir in spinach during the final 2–3 minutes until wilted.
9. Taste and season with salt and pepper.
10. Garnish with parsley or Parmesan if desired.

Notes

Serving Suggestions

Serve with:

• Crusty French bread
• Dutch oven biscuits
• Garlic toast
• Small side salad
• Fresh fruit for dessert

Storage

Refrigerate leftovers for up to 3 days.

Reheat gently on the stove or over the campfire.

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