Ingredients:

  • 1 lb (450 g) Italian Sausage, sweet or hot, casings removed
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 1 large Carrot, peeled and diced
  • 1 stalk Celery, diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 4 Fresh Sage Leaves, roughly chopped
  • ½ cup (120 ml) Dry White Wine (optional, for deglazing)
  • 5 oz (400 g) Canned Crushed Tomatoes
  • 4 cups (950 ml) Chicken or Vegetable Stock, low sodium
  • 2 cans (15 oz each, 840 g total) Cannellini Beans, rinsed and drained
  • 5 oz (140 g) Kale (curly or Lacinato), thick stems removed, roughly chopped
  • Kosher Salt and Black Pepper, to taste
  • Pinch of Red Pepper Flakes (optional)
  • Freshly grated Parmesan Cheese, for serving

Instructions:

  1. Prep Ingredients: Remove sausage meat from casings. Dice all vegetables (onion, carrot, celery); mince garlic; wash, dry, and chop kale. Rinse the canned beans thoroughly.
  2. Brown the Sausage: Heat the olive oil in a Dutch oven over medium-high heat. Add the sausage meat and break it up vigorously. Cook until deeply browned and caramelized (about 6-8 minutes). Do not drain the fat.
  3. Sauté Aromatics (Soffritto): Reduce heat to medium. Add the diced onion, carrot, and celery to the pot. Sauté for 6-8 minutes, scraping up any browned bits, until the vegetables soften and the onion is translucent.
  4. Add Flavour Agents: Stir in the minced garlic, chopped sage, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  5. Deglaze (Optional): Pour in the white wine. Let it bubble rapidly and scrape the pot bottom vigorously to lift all delicious browned bits. Cook until the wine has mostly evaporated (about 2 minutes).
  6. Add Liquids: Pour in the crushed tomatoes and the chicken stock. Season the mixture with initial salt and pepper. Bring the stew to a boil, then immediately reduce the heat to low, cover, and simmer gently for 15 minutes to allow the flavors to meld.
  7. Introduce Beans: Add the rinsed cannellini beans to the pot. Continue to simmer, uncovered, for another 5 minutes, allowing the beans to warm through and absorb the broth.
  8. Stir in the Kale: Add the chopped kale, stirring it into the hot liquid until it wilts down significantly (2-3 minutes). Try not to overcook the kale.
  9. Final Seasoning Check: Taste the stew and adjust the seasoning (salt and pepper) as needed.
  10. Serve: Ladle the stew into bowls, top generously with freshly grated Parmesan cheese and a drizzle of good quality extra virgin olive oil.