Winter Stews & One-Pot Dinners by Daniella Malfitano

Author:Daniella Malfitano
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2016-11-05T04:00:00+00:00

Sausage & White Bean Stew

This is one of the best stews I have ever made, and I really can’t take credit for it because it’s all about how deliciously white beans, sausage, and kale go together. Individually, those three ingredients can do a lot but together they make magic. Make sure to serve this piping hot in big bowls and perhaps even with torn pieces of crusty bread for dipping.

Serves 6–8

2 tablespoons olive oil

3 cloves garlic, minced

1 large yellow onion, chopped

1 teaspoon salt, divided

¼ teaspoon pepper

5 Italian sausage links, prepared and sliced

3 teaspoons herbes de Provence

½ teaspoon red pepper flakes

1 can (14.5-ounce) diced fire-roasted tomatoes

1 can (14.5-ounce) diced tomatoes

1 can (14.5-ounce) white beans, drained

4 cups chicken broth

1½ cups chopped kale

2 tablespoons parsley, minced

Heat the oil in a Dutch oven to medium and then add the garlic and onion. Season with ½ teaspoon salt and all the pepper and cook for 10 minutes to soften the onion. Next, add the sliced sausage and cook for 5 minutes, then season with herbes de Provence, and red pepper flakes.

Next add both the canned tomatoes, white beans, chicken broth, kale, and the remaining salt and bring the mixture to a boil. Once the stew has boiled, reduce the heat to low and simmer for 25 minutes. Before serving, garnish with minced parsley.

Tip: Herbes de Provence is a combination of classic French dried herbs and spices and can be found in the spice section of most supermarkets and specialty markets.

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