Sausage, Kale and White Bean Stew Recipe

Sausage, Kale and White Bean Stew

• Difficulty Level: Easy
• Servings: 4 to 6
• Total Time: 1 hour 25 minutes
• Active Time: 40 minutes
• Nutritional Information per Serving (1 of 6): Calories 592, Total Fat 32 g, Saturated Fat 9 g, Carbohydrates 48 g, Dietary Fiber 10 g, Sugar 7 g, Protein 30 g, Cholesterol 64 mg, Sodium 1340 mg

Warm your soul with this hearty and comforting stew that brings together the savory richness of Italian sausage and garlic with the tender earthiness of kale and creamy white beans. Every spoonful delivers a satisfying blend of robust flavors and nourishing ingredients, with beautiful textural contrasts that make this dish as satisfying as it is delicious. Perfect for cold days when you crave both comfort and a nutrient boost, this stew proves that simple, quality ingredients are all you need for an unforgettable meal.

Ingredients

• 3 to 4 tablespoons olive oil, plus extra for drizzling
• 1 pound mild or spicy Italian sausage
• 1 medium yellow onion, diced
• 1 to 2 Fresno peppers, diced small (adjust based on spice preference)
• Kosher salt and freshly ground black pepper
• 5 garlic cloves, minced
• 2 teaspoons sweet paprika
• 6 cups low-sodium chicken bone broth or chicken stock
• 2 fresh thyme sprigs
• 1 bay leaf
• Two 15-ounce cans cannellini beans, drained and rinsed
• 1 bunch lacinato kale (approximately 5 ounces), ribbed and roughly chopped
• Juice of half a lemon
• Freshly grated Pecorino Romano cheese, for garnish
• 1/4 cup chopped fresh parsley

Special Equipment

An immersion blender

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the sausage and cook, breaking it up, for 8 to 10 minutes until browned. Remove the sausage with a slotted spoon onto a plate.
2. Pour in an additional tablespoon of olive oil, then add the onions and Fresno peppers. Deglaze the pan by adding 1 to 2 tablespoons of water while scraping up the sausage bits stuck to the bottom. Season with salt and pepper and cook until the onions turn translucent, about 6 to 8 minutes. Stir in the garlic and paprika; cook for one more minute. Add more olive oil if the pan appears dry.
3. Pour in the chicken bone broth or stock, add the thyme sprigs and bay leaf, and bring to a boil. Reduce the heat to a simmer and let cook for 25 minutes. Pour one can of beans into a tall container, add about 2 cups of the hot broth, and use an immersion blender to puree. Stir the pureed beans back into the stew along with the second can of whole beans to thicken the broth.
4. Add the kale to the stew with a pinch of salt, cooking for another 10 minutes. Squeeze in the lemon juice, stir, and taste; adjust seasoning with additional salt and pepper as needed.
5. Remove the thyme sprigs and bay leaf. Serve the stew in bowls, garnishing with freshly grated Pecorino Romano, chopped fresh parsley, and a drizzle of olive oil.