Kale, Bean + Sausage Stew



Super chilly weather we're having.  Cameron made this soup which was so good every time I walked by it simmering I would have to stop and put my face over it to smell it.  The kitchen smelled of vegetables and herbs.  It was the perfect cozy, healthy dish to eat on an overcast day.  Just perfect.  We ate it with crackers but I think a big piece of crusty rye or whole wheat bread would be best.  (We were out of bread.)

Serves 8. 

Kale, Bean and Sausage Stew 

olive oil

2 links hot turkey sausage, casings removed

1 red onion, diced

3 carrots, peeled, diced

3 stalks celery, diced

5 cloves garlic, diced

2 quarts stock (chicken or vegetable)

2 bay leaves

4 sprigs fresh thyme

1 sprig fresh savory

2 lbs fresh cranberry beans, shelled

1 lb red or yellow potatoes, diced

1 bunch tuscan kale, finely chopped

s + p

splash white wine vinegar (optional) 

In a large pot, heat a splash of olive oil.  Add sausage, chop up with spoon and brown, about 4 minutes.  Remove from pot and set aside.   Add more oil to pot if necessary and add onion, carrot and celery.  Sauté while stirring frequently until onions are soft and clear, about 10 minutes.   Add garlic, stock, bay leaves, thyme and savory. Bring to a boil, simmer and add cranberry beans and potatoes.  Simmer, partially covered, 25 minutes or until cranberry beans are done.  Remove cover, add kale.  Season with salt, pepper and white wine vinegar as desired.