Danie główne
Tuscan Kale and White Bean Stew
45 minPorcje: 4Nutri-Score B€
B
45 min
45 minTuscan Kale and White Bean Stew
czego potrzebujesz
Składniki
carrot (diced)Warzywa i owoce1 kawałek
celery (diced)Warzywa i owoce2 kawałki
onion (diced)Warzywa i owoce0,5 kawałki
shallot (diced)Warzywa i owoce1 kawałek- Tuscan kale (stems removed, leaves torn)Warzywa i owoce200 g
hot Italian chicken sausage (removed from casing)Mięso400 g
olive oilSpiżarnia15 ml
tomato pasteSpiżarnia30 g
garlic (minced)Warzywa i owoce3 kawałki
white beans (drained and rinsed)Spiżarnia480 g- stockSpiżarnia750 ml
parmesan (grated)Nabiał40 g
saltPrzyprawy3 g
black pepper (ground)Przyprawy1 g
na porcję
Wartości odżywcze
290kcal
- Węglowodany
- 24 g
- Białko
- 20 g
- Tłuszcz
- 13 g
czego użyjesz
Przybory
Patelnia
Łopatka kuchenna
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 3
Soften the mirepoix
- Add the carrot, celery, onion and shallot to the pan.
- Season with salt and pepper and cook until translucent.
- Krok 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.
- Krok 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.
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