Tuscan Bean and Sausage Stew
Fairly quick at 40 minutes. It's hearty, filling and just what you need to warm yourself on a chilly spring evening
5 Italian sausages, two hot, 3 mild, skins removed
3 400 ml cans cannellini beans including their cooking liquid
3 cloves of garlic
1 small onion, chopped
1 tsp dried oregano
1 tsp dried thyme
10 sage leaves
3 tbl. Passata ( tomato puree)
1 28 oz. can Roma tomatoes
10 cherry tomatoes
1 small head of Lacinate Nero (Black Kale), destemmed and chopped
2 1/2 tbsp olive oil
salt and pepper to season
YIELD: 4 servings plus leftovers
COURSE: Soups and Stews
Prep Time: 7 min
Cooking Time: 33 min
Total Time: 40 min
- Add the olive oil to a large pot on a medium/low heat. Peel and slice the garlic cloves and add them to the pot with the sage leaves and the chopped onion.
- When the garlic starts to take on some colour, about 3 minutes, add the beans with their cooking liquid, the Roma tomatoes, and the passata. Let the beans simmer for around 10 minutes. Cut each sausage into six then add them to the beans. Add the cherry tomatoes and the chopped kale.
- Season with salt and pepper and continue to simmer the stew gently until the sausages are cooked through (around 15-20 minutes). Stir it every so often but be careful not to mash up the beans. Once ready, remove the garlic cloves and serve. Serve with salad and crusty bread.