Hearty Tuscan Sausage and White Bean Stew with Kale
Equipment
- Large Pot
- Wooden Spoon
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound Italian sausage, casings removed
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 bunch kale, stems removed and leaves chopped
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
- Add the sausage to the pot. Break it up with a spoon and cook until browned, about 6 minutes.
- Stir in the drained cannellini beans, diced tomatoes, chicken broth, and dried rosemary. Bring the mixture to a simmer.
- Reduce the heat to low and let the stew cook for 15 minutes, stirring now and then.
- Add the chopped kale and stir until it wilts, about 3 minutes. Season with salt and black pepper to taste.
- Ladle the stew into bowls and top each serving with grated Parmesan cheese.
Notes
Brown the sausage thoroughly in the first steps to build deeper flavor in the broth. Add the kale only at the end so it stays bright and does not turn mushy. Leftovers keep well in the fridge for three days and reheat smoothly with a splash of broth if the stew thickens.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife