One-Pot Italian Sausage, White Bean, and Kale Stew
Equipment
- Dutch Oven
- Wooden Spoon
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 bunch kale, stems removed and leaves chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned.
- Add the diced onion and cook for 3 to 4 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
- Pour in the diced tomatoes with their juices and the chicken broth. Add the drained white beans and dried oregano. Bring the mixture to a simmer.
- Stir in the chopped kale and cook for 5 to 7 minutes until the greens wilt and the stew thickens slightly. Season with salt and pepper to taste.
- Ladle the stew into bowls and top each serving with grated Parmesan cheese.
Notes
Brown the sausage well before adding the onion to build deeper flavor in the broth. If the stew thickens too much after sitting, stir in a splash of broth when reheating. Mild or spicy sausage works equally well depending on your family's preference.
Course: Main Course
Cuisine: Italian
Equipment: Dutch Oven, Wooden Spoon, Knife
Cuisine: Italian
Equipment: Dutch Oven, Wooden Spoon, Knife