Tuscan Sausage and White Bean Stew

Tuscan Sausage and White Bean Stew


Serves 4:

3T olive oil
8 Roma Tomatoes, skin removed
1 carrot, rough chopped
1 Spanish onion, rough chopped
2 ribs celery, rough chopped
1/2 pound Italian sausage, sliced
4 cloves garlic, smashed
4 leaves basil
1/2 t dry oregano
1/2 t dry thyme
1/2 t dry rosemary
1/2 t crushed red pepper
1/4 c wine
1 can cannellini beans, rinsed
1/4 bunch kale, chopped
3 c chicken stock
1 c small pasta, cooked
Grated Parmesan cheese
Salt and pepper to taste

Remove skin from tomatoes by cutting an “X” in the bottom of each of the tomatoes. Place in boiling water for 1-2 minutes. Quickly remove and peel away skin. In a separate pot, heat olive oil over medium heat. Brown the sausage, remove and set aside. Add carrot, onion, celery and garlic. Cook on medium heat until soft. Add basil, oregano, thyme, rosemary and crushed red pepper. Stir and add wine. Simmer for 5 minutes. Remove from heat and use an immersion or regular blender to puree. Return to heat and bring back to simmer. Add chicken stock, cannellini beans and kale. Simmer for 30 minutes until kale is wilted. Add cooked pasta, salt and pepper to taste. Serve and garnish with fresh grated Parmesan cheese.


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