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Tuscan Kale and Sausage Stew with Cannellini Beans

  • Author: Misfits Market


Served 4-6


  • 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 23 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


  1. Preheat the oven to 375 degrees.
  2. In a medium skillet, sear the sausage, 4-6 minutes until browned. Set aside to cool, then slice into ¾-inch rounds.
  3. 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.
  4. 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.
  5. Remove pot from oven, stir in kale, and place back in oven, covered, for another 10-15 minutes.
  6. Remove bay leaves and Parmesan rinds before serving. Serve with grated Parmesan or manchego cheese and crusty bread.