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Tuscan Kale and White Bean Stew
45 minVoor 4Nutri-Score B€
B
45 min
45 minTuscan Kale and White Bean Stew
wat je nodig hebt
Ingrediënten
carrot (diced)Groente en fruit1 stuk
celery (diced)Groente en fruit2 stukken
onion (diced)Groente en fruit0,5 stukken
shallot (diced)Groente en fruit1 stuk- Tuscan kale (stems removed, leaves torn)Groente en fruit200 g
hot Italian chicken sausage (removed from casing)Vlees400 g
olive oilVoorraadkast15 ml
tomato pasteVoorraadkast30 g
garlic (minced)Groente en fruit3 stukken
white beans (drained and rinsed)Voorraadkast480 g- stockVoorraadkast750 ml
parmesan (grated)Zuivel40 g
saltKruiden en specerijen3 g
black pepper (ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
290kcal
- Koolhydraten
- 24 g
- Eiwitten
- 20 g
- Vetten
- 13 g
wat je gebruikt
Keukengerei
Koekenpan
Spatel
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Soften the mirepoix
- Add the carrot, celery, onion and shallot to the pan.
- Season with salt and pepper and cook until translucent.
- Stap 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.
- Stap 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.