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Tuscan Kale and White Bean Stew
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Tuscan Kale and White Bean Stew

45 minPara 4Nutri-Score B€
de @mercurial.kitchen3 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • carrot (diced)Frutas y verduras1 pieza
  • celery (diced)Frutas y verduras2 piezas
  • onion (diced)Frutas y verduras0,5 piezas
  • shallot (diced)Frutas y verduras1 pieza
  • Tuscan kale (stems removed, leaves torn)Frutas y verduras200 g
  • hot Italian chicken sausage (removed from casing)Carne400 g
  • olive oilDespensa15 ml
  • tomato pasteDespensa30 g
  • garlic (minced)Frutas y verduras3 piezas
  • white beans (drained and rinsed)Despensa480 g
  • stockDespensa750 ml
  • parmesan (grated)Lácteos40 g
  • saltEspecias3 g
  • black pepper (ground)Especias1 g

por ración

Nutrición

290kcal

Carbohidratos
24 g
Proteínas
20 g
Grasas
13 g
Adaptar utensilios

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Utensilios

  • Sartén
  • Espátula

paso a paso

Preparación

  1. 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.
    Paso 1

  2. 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.
    Paso 2

  3. Soften the mirepoix

    • Add the carrot, celery, onion and shallot to the pan.
    • Season with salt and pepper and cook until translucent.
    Paso 3

  4. 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.
    Paso 4

  5. 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.
    Paso 5
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