Sprig Originals's kitchen / Slow Cooker Tuscan Sausage, White Bean and Kale Stew
Slow Cooker Tuscan Sausage, White Bean and Kale Stew
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A dump-and-go crockpot stew in the Tuscan spirit: Italian sausage, creamy cannellini beans, tomatoes and kale simmered all day until the broth turns thick and savoury. Nothing gets browned first — everything goes in cold, and eight hours later dinner is a ladle and a shower of parmesan away. Serve with crusty bread for mopping.
Ingredients
Into the slow cooker
- 1.5 lb Italian sausage links (mild or hot), cut into 1-inch pieces
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (28 oz) diced tomatoes, with juice
- 3 cups chicken broth
- 1 large yellow onion, chopped
- 4 cloves garlic, thinly sliced
- 1 tbsp Italian seasoning
- 1 bunch (about 6 oz) kale, stems removed, leaves torn
- 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper
To serve
- 1/2 cup grated parmesan
Instructions
- Cut the sausage links into 1-inch pieces and drop them straight into a 6-quart slow cooker — no browning needed. Add the drained beans, the whole can of tomatoes with their juice, chicken broth, onion, garlic, Italian seasoning, salt and pepper.
- Pile the torn kale on top and press it down into the liquid with a spoon. It will look overfull; it collapses within the first hour.
- Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 hours, without lifting the lid. The stew is ready when the sausage is cooked through and the broth has darkened and thickened slightly.
- Stir well, then press about a cup of the beans against the side of the cooker with the back of a spoon and stir them back in — this thickens the broth to a creamy consistency. Taste and add more salt and pepper.
- Ladle into bowls and top each with grated parmesan. Serve with crusty bread.
Chef's tips
- Any Italian sausage works, including chicken or turkey versions. If your sausage is very lean, the broth will be lighter — add an extra handful of parmesan at the end for richness.
- Swap the kale for 5 oz of baby spinach if that is what you have; it goes in at the start too and simply melts into the stew.
- Leftovers thicken overnight into almost a pasta sauce. Loosen with a splash of broth or water when reheating.
- Cooking on LOW gives noticeably more tender sausage and a better-tasting broth than HIGH — use the long setting if your day allows.
Nutrition (per serving, estimated)
541calories
31gprotein
35gcarbs
30gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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