Tuscan Kale and Sausage Stew with Cannellini Beans

Step 1

Preheat the oven to 375 degrees.

Step 2

In a medium skillet, sear the sausage, 4-6 minutes until browned. Set aside to cool, then slice into ¾-inch rounds.

Step 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.

Step 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.

Step 5

Remove pot from oven, stir in kale, and place back in oven, covered, for another 10-15 minutes.

Step 6

Remove bay leaves and Parmesan rinds before serving. Serve with grated Parmesan or manchego cheese and crusty bread.