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Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the spicy Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and no longer pink, about 5 to 7 minutes.

Drain off any excess fat from the pot, leaving about 1 tablespoon. Add the diced yellow onion, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 8 minutes.

Stir in the minced garlic, dried oregano, smoked paprika, and red pepper flakes. Cook for 1 minute more, until fragrant.

Pour in the chicken broth and add the undrained diced tomatoes, rinsed cannellini beans, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.

Remove the bay leaf. Stir in the chopped kale and cook for another 5 minutes, or until the kale has wilted and is tender. If the stew is too thick, add a splash more broth.

Taste and season with salt and black pepper as needed. Ladle the hot stew into bowls and garnish with fresh chopped parsley before serving.


Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the spicy Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and no longer pink, about 5 to 7 minutes.

Drain off any excess fat from the pot, leaving about 1 tablespoon. Add the diced yellow onion, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 8 minutes.

Stir in the minced garlic, dried oregano, smoked paprika, and red pepper flakes. Cook for 1 minute more, until fragrant.

Pour in the chicken broth and add the undrained diced tomatoes, rinsed cannellini beans, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.

Remove the bay leaf. Stir in the chopped kale and cook for another 5 minutes, or until the kale has wilted and is tender. If the stew is too thick, add a splash more broth.

Taste and season with salt and black pepper as needed. Ladle the hot stew into bowls and garnish with fresh chopped parsley before serving.
