White Bean, Sausage and Kale Stew

October 2006
White Bean, Sausage and Kale Stew

by 59 people

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This hearty stew is just a simmer away.

Makes: 4 servings

Prep: 15 mins

Cook: 25 mins

Ingredients
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 pound precooked pork sausage, such as kielbasa, halved lengthwise and cut into -inch pieces
  • 3 15 ounce can  cannellini beans, drained and rinsed
  • 2 garlic cloves, chopped
  • 2 cups chicken broth
  • 1 fresh or dried bay leaf
  • 1 small bunch kale, leaves stripped from stems and coarsely chopped (about 4 packed cups)
  • Salt and freshly ground pepper
  • 1/2 cup freshly grated Parmesan cheese
Directions
  1. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. Add the beans and garlic and cook, stirring occasionally, for 3 minutes. Add the chicken broth, bay leaf and kale and bring to a boil, then reduce the heat to medium-low and cook, covered, for 10 minutes. Discard the bay leaf. Season the stew to taste with salt and pepper and serve with a drizzle of olive oil and the cheese.
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