Tuscan Sausage and Kale Stew
Come home to the aroma of this hearty and nutritious stew. Italian sausage, cannellini beans and fresh vegetables cook in your slow cooker all day and just before its done, add kale and our diced tomatoes for the finishing touch.
Servings: 8
Ingredients
- 1 tablespoon extra virgin olive oil
- 5 links Italian sausage cut into 1/2 inch slices
- 4 cloves garlic minced
- 1 onion chopped
- ½ cup chopped celery
- ½ cup chopped carrots
- 2 cans (15oz) cannellini beans rinsed and drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon ground fennel seed
- 1½ cups chicken stock
- 1 can (28oz) diced tomatoes
- 4 cups chopped kale leaves
- ¼ cup freshly grated Parmesan cheese
Instructions
- Heat oil in a large frying pan, add sausage and cook turning often to brown on all sides. Add garlic, onion, celery and carrots and cook until lightly brown.
- Place sausage mixture, beans, basil, oregano, fennel and chicken stock in slow cooker; stir to combine. Cook for about 2½ hours on high or 5 hours on low.
- Wash kale in water and put into a salad spinner to remove water. Add to stew and stir gently to combine. Continue cooking for 45 minutes on high or 1½ hours on low. Add diced tomatoes after kale has cooked. Serve hot with Parmesan cheese sprinkled on top.
Notes
This recipe freezes well and can be reheated in the microwave or in a saucepan on the stove.
