I’m reading Dinner: A Love Story, the book; and have been working my way through the recipes, but none as easy and delicious as the kale, white bean, and sausage stew. I think one of my last recipes on CKT was an adaptation from the DALS blog. But alas, when you find a good recipe, you want to share it, even if that shows that your are maybe, perhaps, a little consumed with one, singular, blog.
Other things I’m really into right now are hooded sweatshirts (never met one I didn’t like), Mindy Kaling (serious girl crush…do people still use that term?), and Team Mandy (we have babies the same age and as a result lead parallel lives).
But, back to the soup. It is so easy to throw together–you must have high quality ingredients though (as is such in life). The quality of the Italian sausage is of the utmost importance; I purchased mine at Standard Market. The beauty of this soup is that it is very forgiving. Use what you have around, as long as you have the white beans, kale, and sausage, you will be good to go. Have some crusty dinner bread on hand and you have one bona fide family-friendly meal that everyone might just become obsessed with.
CKT Kale, Sausage, and White Bean Stew
adapted from Dinner: A Love Story
serves four; 30 mins to make
1-2 TBS olive oil
1 1/4 pound Italian sausage – mild or spicy
4 garlic cloves – minced
32 oz chicken stock
1 (14 oz) can of diced tomatoes (no salt added, Italian variety preferred)
1 cup water
1 or 2 cans (14 oz) white cannellini beans – rinsed and drained
1 or 2 bunches of kale – chopped (or one bag from Trader Joe’s)
3 oz mushrooms (optional)
s & p
parmesan cheese to garnish
red pepper flakes to garnish
In a dutch oven or a soup pot, heat the olive oil over medium to high heat. Add the sausage and cook while breaking up with two forks. Cook for about 5-7 minutes or until cooked through. Add the garlic and cook for one minute. Add the chicken stock, tomatoes, and water–bring to a boil. Add the beans, kale, and mushrooms–simmer for 5-10 minutes or until the kale is wilted. Season with kosher salt and fresh ground pepper accordingly.
Serve with grated parmesan cheese and red pepper flakes (if you like a little extra kick).