Richard's Tuscan Sausage & Bean Stew with Kale

 

There are times when we're lucky enough to find ourselves in the right place at the right time. This past weekend we were all treated to our friend Richard's heartwarming Tuscan Sausage and Bean Stew for lunch on a blustery winter afternoon. Served with sliced warm baguette, pâté de campagne, a creamy goat cheese and a rich blue, the soup is one of Richard's signature favourites that he loves to make during the cold winter months. 

Richards Tuscan Sausage and Bean Stew

Serves 4

4 hot Italian sausages, casings removed

1 yellow onion, cut in half and finely sliced

2 15 oz cans Cannellini beans, drained

5 cloves garlic, minced

1 bunch kale, stemmed and roughly chopped

4 cups vegetable broth

2 tbsp red wine vinegar

In a dutch oven, brown the sausage over medium-high heat, until cooked through. Add the onion and sauté until it begins to soften, about 8-10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the broth and once simmering, add the beans and kale, then turn the heat to medium, and cook until the kale has wilted and the beans are warmed through, about 15-20 minutes. Just before serving, add a dollop of red wine vinegar and serve immediately.