Main Dish
Tuscan-Style Sausage, White Bean and Kale Stew
Ramazzotti Wines
21015 Geyserville Avenue
Geyserville, CA 95441
ramazzottiwines.com
- RECIPE YEAR: 2015
- RECIPE BY: Hamburger Ranch & BBQ
- YIELD: Serves 6
- PAIRS WELL WITH: Raffinto Super Tuscan Style
This stew is not only dead simple but it can also be eaten for any meal of the day. Serve the leftovers with a poached egg for breakfast. Add more stock to stretch it out and make soup. It’s one of those things that gets better after day two, so go ahead and double the recipe. It can easily be made into something new by adding or changing a few ingredients.
Ingredients:
- 2 tablespoons olive oil
- 1/4 pound pancetta or bacon, chopped
- 1 pound sweet Italian sausage, casings removed
- 1 teaspoon Italian dried herbs
- Pinch of red pepper flakes
- 1 yellow onion, finely diced
- 2 large carrots, finely diced
- 1 large potato, finely diced
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 2 cans (each 15 ounces) cannellini beans, drained
- 2 bunches kale, stemmed and roughly chopped
- 4 cups chicken stock
- Crostini for serving
- Grated Parmesan cheese for serving
Directions:
In a large pot over medium heat, warm the olive oil. Add the pancetta and sausage and cook, stirring occasionally to break into smaller pieces, until browned, about 10 minutes. Add the herbs, red pepper flakes, onion, carrots, potato and bay leaves. Season generously with salt and black pepper and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Stir in the tomato paste, garlic and beans and cook, stirring occasionally, for 2 to 3 minutes. Add the kale and cook, stirring occasionally, until it becomes slightly wilted. Add the stock, season with salt and black pepper, and cover the pot. Bring the stew to a boil, then reduce the heat and simmer for about 45 minutes, although a bit longer is fine. The stew will thicken as the potatoes begin to release their starch. Serve in bowls with crostini topped with Parmesan cheese. Make-ahead tip: The stew tastes even better the second day. If time allows, let cool completely, then cover and refrigerate overnight. Reheat before serving.
