Ingredients

2 T. Extra virgin olive oil (EVOO)

1 lb. sweet Italian sausage with fennel, casings removed

1 onion, chopped

1 carrot, peeled and coarsely chopped

2-3 small ribs of celery, sliced on an angle

Handful of flat-leaf parsley, coarsely chopped

4 cloves garlic, sliced

Salt & pepper

1 lb. Tuscan kale, center stem removed, leaves sliced

4 cups chicken stock

1 can (15 oz.) cannellini or borlotti beans, rinsed

1 can (14.5 oz) diced or crushed tomatoes with juice

Warm, crusty bread, torn into bite-size pieces

Freshly grated Pecorino Romano or Parmigiano-Reggiano, minced raw onion and EVOO to pass at the table.

Preparation

  1. In a large pot, heat the EvOO, over medium-high heat. Add the sausage and cook, breaking up with the back of a wooden spoon, until browned, 3 to 4 minutes. Add the onion, carrot, celery, parsley and garlic; season with salt and pepper. Partially cover and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Add the kale and cook, stirring often, until wilted, about 5 minutes. Add the stock, beans, tomatoes and juice, and a cup or two of water; bring to a simmer.
  2. In shallow bowls, place a few pieces of torn warm break and spoon the stew on top. Serve with the cheese, raw onion and EVOO for topping.