A delicious Old World stew that’s the perfect antidote to these 20 degree temps. Paired with a crusty baguette and a nice bottle of red, it’s the perfect dinner on a chilly night.

White Bean and Sausage Stew

Serves: 4

Ingredients:

2 oz. olive oil
1 medium onion, thinly sliced
2 tsp. garlic, minced
1 lb. sausage, Italian style bulk
1 tsp. red crushed pepper flakes
1 lb. cannellini beans, cooked (or 1-16 oz. can with juice)
1 qt. chicken stock
4 oz. kale or escarole, julienne
salt and pepper (to taste)
extra virgin olive oil
Parmesan cheese

Method:

1. In large sauce pan heat oil and sweat onions and garlic. Add sausage and brown, breaking up pieces to coarse crumbles. Add pepper flakes, sauté for 1 minute.

2. Add beans, simmer for 10 minutes. Add chicken stock bring to a simmer and add kale, simmer for 30 minutes. Adjust seasonings with salt and black pepper.

3. Garnish with a drizzle of olive oil and Parmesan cheese.

 

Recipe courtesy of Chef Michael Bologna of Vingenzo’s in Woodstock