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White Bean and Sausage Stew

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PREP TIME
15 min
COOKING TIME
90 min
TOTAL TIME
585 min
SERVINGS
6 servings
Dinner Italian
White Bean and Sausage Stew
Ingredients
  • 1 1/2 cups dry cannellini beans
  • 4 (6 ounce) Italian sausage links with garlic and fennel
  • 1 cup chopped yellow onion
  • 1/3 cup dry white wine
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 bay leaf
  • 6 cups water, or to taste
  • 1 teaspoon salt, plus more to taste
  • 4 cups chopped kale
  • 1 tablespoon extra-virgin olive oil, or to taste
  • 6 tablespoons grated Parmigiano-Reggiano cheese, or to taste
  • 6 pinches red pepper flakes
Instructions
1
Submerge the beans in cold water, allowing them to rehydrate for an extended period of time, typically spanning 8 hours or overnight.
2
Discard the water and reserve the beans for later use.
3
Prepare the sausages by making a horizontal incision through their center and carefully removing the casing. Place the de-cased sausages in a dry cooking vessel over medium-high heat.
4
Brown the sausages, utilizing a wooden spoon to break them apart into smaller fragments as they cook. This process should take around 5 to 7 minutes, resulting in the formation of a rich fond at the bottom of the pan.
5
Introduce the onion into the pot and stir it to coat in the rendered fat from the cooked sausages. Continue cooking until the onion becomes translucent, approximately 5 minutes.
6
Add a splash of white wine to deglaze the pot and release any remaining flavors. Introduce black pepper, red pepper flakes, bay leaf, and water into the mixture.
7
Combine the drained beans with the remaining ingredients and increase heat to high. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 30 minutes.
8
Add salt to taste, followed by an additional 30 minutes of simmering until the beans are tender.
9
For added texture, use a potato masher to crush approximately 1/4 of the beans. Introduce chopped kale into the pot, increase heat to medium, and cook until tender, taking around 10 to 15 minutes.
10
Taste the beans and adjust salt levels as necessary.
11
Serve the hot soup in bowls, drizzle with olive oil, sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.