Prepare the vegetables

• Dice the carrot, celery, onion and shallot for the mirepoix.
• Strip the Tuscan kale leaves from the stems and tear them into pieces.

Brown the sausage

• Remove the sausage from its casing.
• Heat the olive oil in a pan and brown the sausage, breaking it up.
• Remove the sausage from the pan and set aside.

Soften the mirepoix

• Add the carrot, celery, onion and shallot to the pan.
• Season with salt and pepper and cook until translucent.

Build the stew

• Add the tomato paste and garlic and cook briefly.
• Return the sausage to the pan, then add the beans and stock.
• Simmer until the stew has cooked down and thickened.

Add the kale and parmesan

• Stir in the kale, mixing so it doesn't clump together.
• Cook until wilted, then stir in the grated parmesan.