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

45 minPour 4Nutri-Score B€
par @mercurial.kitchen3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • carrot (diced)Fruits et légumes1 morceau
  • celery (diced)Fruits et légumes2 morceaux
  • onion (diced)Fruits et légumes0,5 morceaux
  • shallot (diced)Fruits et légumes1 morceau
  • Tuscan kale (stems removed, leaves torn)Fruits et légumes200 g
  • hot Italian chicken sausage (removed from casing)Viandes400 g
  • olive oilÉpicerie15 ml
  • tomato pasteÉpicerie30 g
  • garlic (minced)Fruits et légumes3 morceaux
  • white beans (drained and rinsed)Épicerie480 g
  • stockÉpicerie750 ml
  • parmesan (grated)Produits laitiers40 g
  • saltÉpices3 g
  • black pepper (ground)Épices1 g

par portion

Nutrition

290kcal

Glucides
24 g
Protéines
20 g
Lipides
13 g
Adapter les ustensiles

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Ustensiles

  • Poêle
  • Spatule

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Soften the mirepoix

    • Add the carrot, celery, onion and shallot to the pan.
    • Season with salt and pepper and cook until translucent.
    Étape 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.
    Étape 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.
    Étape 5
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