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

45 minServes 4Nutri-Score B€
from @mercurial.kitchen3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • carrot (diced)Produce1 piece
  • celery (diced)Produce2 pieces
  • onion (diced)Produce0.5 pieces
  • shallot (diced)Produce1 piece
  • Tuscan kale (stems removed, leaves torn)Produce200 g
  • hot Italian chicken sausage (removed from casing)Meat400 g
  • olive oilPantry15 ml
  • tomato pastePantry30 g
  • garlic (minced)Produce3 pieces
  • white beans (drained and rinsed)Pantry480 g
  • stockPantry750 ml
  • parmesan (grated)Dairy40 g
  • saltSpices3 g
  • black pepper (ground)Spices1 g

per serving

Nutrition

290kcal

Carbs
24 g
Proteins
20 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Spatula

step by step

Method

  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.
    Step 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.
    Step 2

  3. Soften the mirepoix

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