Ingredients

2 T. EVOO (extra virgin olive oil)

1 lb. sweet Italian sausage with fennel, casings removed

1 onion, chopped

1 carrot, peeled and coarsely chopped

2-3 small ribs celery, sliced on an angle

A handful 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 5 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 bread and spoon the stew on top,. Serve with the cheese, raw onion and EVOO for topping.