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


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


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