Butter Bean Stew with Italian Chicken Sausage
Serves 5
This hearty Butter Bean Stew with Italian Chicken Sausage is packed with tender vegetables, creamy butter beans and baby kale in a thick, savory broth. Serve it with a loaf of sourdough for soaking up every last bit.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 lb Italian chicken sausage links
- 1 large sweet onion, sliced into half-moons
- 3 medium carrots, sliced about ¼-inch thick on the bias
- 2 celery ribs, thinly sliced on the bias
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 pint grape tomatoes, half halved and half left whole
- 2 (15 oz) cans butter beans, drained and rinsed
- 2 cups low-sodium chicken bone broth
- 1 sprig fresh rosemary
- 1 Parmesan rind
- 2 packed cups baby kale
- kosher salt, to taste
- Freshly ground black pepper, to taste
- Freshly grated Parmesan, for serving
Instructions
- Heat the olive oil in a 4-quart braiser or large, wide pot over medium heat. Add the chicken sausage links and cook, turning occasionally, until nicely browned on all sides. They do not need to be completely cooked through. Transfer to a cutting board. Once cool enough to handle, slice into approximately ½-inch rounds.
- Add the sliced onion, carrots and celery to the same pan. Cook over medium heat for about 8 minutes, stirring occasionally and scraping up any browned bits left from the sausage.
- Add the garlic, tomato paste, dried thyme and red pepper flakes. Cook for about 1 minute, stirring frequently, until the garlic is fragrant and the tomato paste begins to darken.
- Add the whole and halved grape tomatoes. Cook for 2–3 minutes, stirring occasionally, until the halved tomatoes begin to soften and release some of their juices.
- Add the butter beans and chicken bone broth. Use the back of a wooden spoon to mash a generous spoonful of the butter beans against the side of the pan, then stir the mashed beans into the broth. Add the rosemary sprig and Parmesan rind.
- Bring to a gentle simmer. Reduce the heat as needed and simmer uncovered for about 20 minutes, stirring occasionally.
- Add the sliced sausage. Continue to simmer uncovered for 15–20 minutes, or until the sausage is cooked through and the carrots and celery are tender.
- Remove and discard the rosemary sprig and Parmesan rind. Stir in the baby kale and cook for 3–5 minutes, until wilted and tender.
- Season with salt and freshly ground black pepper to taste.
- Spoon into bowls and top with freshly grated Parmesan. Serve with sourdough bread, if desired.