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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
Cook Time 40 minutes
Total Time 55 minutes
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.