Kale, White Bean & Sausage Stew

Everything you need and more to feel nourished into this seasons first cold snap. I usually make this stew with no meat, and this last time I felt I needed much more protein. So I tossed in a lb of mild italian sausage, and I may never go back!! Don’t skimp on the mushrooms in this soup, as they add depth, flavor and heartiness that makes it so delicious!

Cooking the mushrooms with wine (and the balsamic), gives a delicious flavor and helps balance the mushrooms. Serves well with a cozy red wine (or delicious tea) and a crunchy GF bread!

2 tablespoons olive oil

1 lb of mushrooms (I like a mixture, especially adding shittake & crimini)

1/2 onion chopped

1 carrot diced

1 can of white beans, rinsed & drained

1 can of diced tomatoes

1 bunch of kale chopped

4 cups of chicken broth

1 lb of mild Italian sausage

1/4 cup of red wine

splash of balsamic vinegar (I say splash but probably 2 tablespoons)

salt & pepper to taste

Fresh rosemary & basil for garnish.

Parmesan cheese, for shaving on top.

In a large pot, heat oil over med heat. Add onions, a pinch of salt and saute until translucent. Add, carrots & mushrooms, cook & stir often until the mushrooms have cooked down.

Add sausage cook until brown, deglaze the pan with wine, and stir to get bits that might be stuck to the pan! Simmer for 1 minute, add the balsamic vinegar, broth, beans & tomatoes. Reduce heat and simmer for 5 minutes or so. Add kale, and simmer for 15 minutes.

Taste and adjust seasonings to taste, I topped with fresh basil and rosemary.

Served well with shavings of parm and a crunchy bread.

Enjoy!