Description
Served 4-6
Ingredients
Scale
- 6 links hot or sweet Italian sausage (or a mix of both) or vegetarian-friendly sausage
- 1 tablespoon olive oil
- 3 cloves garlic, peeled and smashed
- 1 shallot, minced
- 1 onion, diced
- 1 small-medium rutabaga (about 2–3 cups), peeled and diced
- 3 purple or orange carrots, diced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 3 bay leaves
- Parmesan rinds
- Juice from 1 lemon
- 48 ounces chicken or veggie broth
- 1 15.5-ounce can cannellini beans, drained
- Kosher salt to taste
- Cracked pepper to taste
- 1 bunch curly or tuscan kale, stems stripped, leaves cut into small pieces
- Parmesan or manchego cheese
- Crusty bread
Instructions
- Preheat the oven to 375 degrees.
- In a medium skillet, sear the sausage, 4-6 minutes until browned. Set aside to cool, then slice into ¾-inch rounds.
- In a dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sauté garlic, shallot, onion, rutabaga, and carrots for 4-5 minutes.
- Add tomato paste and smoked paprika and sauté for another 2-3 minutes. Add bay leaves, Parmesan rinds, lemon juice, chicken or veggie broth, beans, and sausage. Season with salt and pepper. Cover pot and place in the oven for 20-25 minutes.
- Remove pot from oven, stir in kale, and place back in oven, covered, for another 10-15 minutes.
- Remove bay leaves and Parmesan rinds before serving. Serve with grated Parmesan or manchego cheese and crusty bread.