Sausage, Bean, and Kale Rustic Stew

• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 2 stalks celery, diced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 2 cups kale, stems removed and chopped
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add sausage and cook until browned, breaking it into crumbles with a spoon.
3. 3 Stir in onion, garlic, carrot, and celery. Cook until softened.
4. 4 Add kidney beans, cannellini beans, chicken broth, thyme, and smoked paprika.
5. 5 Bring to a boil, then reduce heat and simmer for 20 minutes.
6. 6 Stir in kale and cook until tender, about 5 more minutes.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Wooden spoon

Variations

• Add a splash of red wine for depth of flavor.
• Include diced tomatoes for a tangier stew.

Substitutions

• Substitute kale with spinach if preferred.
• Use vegetable broth for a vegetarian version.

Pairings

• Pairs well with a crisp green salad and a glass of red wine.

Nutrition

Tips

• For extra flavor, sauté aromatics until golden and fragrant.
• Use turkey sausage for a leaner option.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with crusty bread or over mashed potatoes for a hearty meal.

FAQ