Geoffrey Zakarian’s Sausage, Kale and White Bean Stew | The Kitchen | Food Network

This soul-warming stew is ideal for chilly days, offering both warmth and a boost of nutrients in every bite! With savory sausage, garlic, kale and creamy white beans, this stew has a lovely balance of texture and freshness.
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Sausage, Kale and White Bean Stew
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr 25 min
Active: 40 min
Yield: 4 to 6 servings

Ingredients

3 to 4 tablespoons olive oil, plus more for serving
1 pound mild or spicy Italian sausage
1 medium yellow onion, medium diced
1 to 2 Fresno peppers, small diced, depending on desired spice level
Kosher salt and freshly cracked black pepper
5 cloves garlic, minced
2 teaspoons sweet paprika
6 cups low-sodium chicken bone broth or chicken stock
2 sprigs fresh thyme
1 bay leaf
Two 15-ounce cans cannellini beans, rinsed and drained
1 bunch lacinato kale (about 5 ounces with stems removed), stemmed and roughly chopped
Juice of 1/2 lemon
Pecorino Romano, freshly grated, for serving
1/4 cup chopped fresh parsley

Directions

Special equipment: an immersion blender

In a large Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Add the sausage and cook for 8 to 10 minutes, crumbling it as it cooks. Transfer the sausage to a plate using a slotted spoon.

Add 1 more tablespoon olive oil plus the onions and the Fresno peppers to the pan. Add 1 to 2 tablespoons water to deglaze the pan and scrape up the sausage bits from the bottom. Sprinkle with salt and pepper and cook until the onions are translucent, 6 to 8 minutes. Add the garlic and paprika and cook for 1 minute more. (You can add more olive oil here if the pan looks dry.)

Add the chicken bone broth or stock, thyme sprigs and bay leaf. Bring to a boil, then lower to a simmer and cook for 25 minutes. Empty one can of beans into a tall container and ladle in about 2 cups of the hot stock from the stew. Using an immersion blender, puree the beans and add them back to the stew along with the whole beans; this gives the broth a bit of extra body.

Add the kale to the stew with a bit of salt and cook for 10 minutes more. Add the lemon juice, then stir and taste. Add more salt and pepper if needed.

Discard the thyme sprigs and bay leaf. Ladle into bowls and serve with freshly grated pecorino, fresh parsley and a drizzle of olive oil.

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Geoffrey Zakarian’s Sausage, Kale and White Bean Stew | The Kitchen | Food Network

I yeah, I I make this all the time. This is my sausage, kale, and white bean stew. So, there’s a lot in there, right? It’s kind of wedding soupish. It’s kind of everything. It’s kind of an amalgamation of all these sort of dishes we make. But this one happens to be really, really easy. It’s sausage, kale, and beans in a can. And that’s basically it with a few load of things. So easy. So, what kind of kale is this? Dinosaur kale. Dinosaur. This is the one I use. So you just take it and you zip it and you Some people take this and save it. No. Yeah. I I’m a saver. I like the texture. Cut that up. And then uh we have what’s called a bouquet garn. Yes. Uh and Alex and I have used this probably our whole life cooking. This is basically anything tied. Usually it’s thyme and bay leaf and cheesecloth with black pepperc corns. Like you act like you’re the only person that has ever used a bouquet garnet. Like it’s like relegated to just show like hey what do we chop liver over here? Can you just tie that for me? I don’t want to listen to this. Yeah. So it’s something you tie you put in and you can kind of take out. It’s like making a great cup of tea thing. We tie it up and sometimes you tie it to this here so you can just Yes. take it up cuz if you leave it in there they then go fish the strings of the rosemary or whatever it is. And you can leave herbs in too long. You know when you put rosemary in forever and it tastes like cough syrup. Yes, it does. Cough syrupy. All right. So, I’m using sweet Italian sausage. Some people take this out and then redo this. I just throw it all in. I mean, I don’t want to do Yeah. Less mess, less time, less effort. Fresno. This is home cooking. Paprika. Mhm. Garlic. And just let that sort of sweat cook. You don’t want to fry too hot. Bell pepper. Now, the salt. Uh, we have a couple additions to salt that aren’t salt. First, the sausage is seasoned, so very careful. It’s usually salty. And at the end, we’re going to use a giant block of this pecarina. Pecarine, which I put in pecarino. Your pecarino budget. I’ll never eat pecorino without making a joke. Okay, we threw that in there. Is the onion cooked yet? No. But what it’s going to it’s going to simmer simmer. So, we don’t have to worry. We’re going to add our chicken stock. I like to make I know it’s gonna sound bougie, but I like to make my own chicken. I go by wings and thighs and necks and all that all those parts. Chop them up and it’s like 11 parts water, 10 parts chicken. Really slow. No salt, no nothing. And it’s it’s gold. Like gold. Oh, it’s so good for you. Once you do a big batch, you freeze it in chunks. You’ll never you won’t buy it anymore because the stuff you buy I know it’s good. It’s gotten much better. I agree. And our friend Marco Canora made some makes some great ones. I love that. It’s so expensive. You buy it stock now. It’s like it’s expensive. I just buy that little concentrated jar and use it. It’s actually not bad. It’s really pretty good. I need You have freezer goals. I need to actually get a freezer in my garage. You do have to have a freezer. Yeah. And I’ve never had a freezer in my garage cuz I’ve never had a garage. I finally have a garage. I’m so excited to fill it up. That’s living the dream. All I want is a garage. All right. So, this is simmered. Why have I put some extra beans in this? Why? Texture. You’re going to puree some of it to give it that silkiness there. Oh, it’s going to get nice and creamy. One student. Oh, yeah. I’m just I know. Alex, could you puree that for me? Yes. That’s brilliant though. Rather than doing it in the pot, then chunking up all that. You still got texture. Then you don’t have to thicken it with anything else. Yeah. You don’t need to add cream and it tastes creamy. Well, let’s give it a little blast. That’s perfect. Then I’m going to add the kalal or kale. Oh wow. Col. Now this is interesting. Kale, we were just talking about this. Yeah. This pretty much stays the same shape. Unlike spinach which goes like this. This kind of stays. So I like bite-sized pieces like that. And then we’re going to put this kale in here. Simmer for another total 20 minutes, maybe 10 minutes. Add this puree and it’s done. Boom. Chef, would you add like, I don’t know, heavy cream or coconut milk or No. Would you add Would you Chef, would you add um No. Hey, how about maybe you should take the Did you think about What about instead of the first step, maybe you add I know what you’re doing here. How about a little creme fresh? Whoa. Little Have you thought about You notice I’m not saying anything. Now that’s really that bowl. So everyone, let’s get back to reality here. See this? Look, I will eat that. Beautiful. This is going Oh, we’ll tear that up. That is like the love that brings this all together. I put the beans in. I used canolini white beans. You basically just poured loose hummus into your soup. Yes. Bean hummus. Yeah. Look at that. Now come on. I make a gigant gigantic pot. I know. A clear pot from the 80s. A gigantic pot. And what I do is I take half of that and I I put it in containers, chill it, and freeze it. Done. You have to and take a piece of tape and write what it is cuz you think you’re going to remember. No, you never once it’s frozen and what is this again? Name and date. Name and date. I used to work in a restaurant in college and instead of saying today’s soup, we called it yesterday’s soup because soup always tastes better the next day. That’s a great story. How you doing over there? Wow. Chopping parsley from an iron shop. I worked at a restaurant called Lurk and on Saturday no on Saturday we had we had soup every day. It was called soup duel. We’ll take two. On Saturday, we had all the soups that were left over from the day that didn’t serve like creme and tomato, cream of spinach. We’d put the ones that appropriate together with cream. Yeah. And that was a soup of the week. And it was usually this it was a vegetable puree and it was really we called it cream of the week because it was everything combined, saved and cooked. So we didn’t throw it away and people loved it. And so we served leftover soup just by adding cream and you know was tomato with spinach was perfect. That’s right. There you go. So you don’t want to waste. This is so much better when it sits in the fridge. Yeah. Next day, a little up there. You know what this is? Let it rain snow. Pecarino Romano. So, this should not be served hot. Should be served warm cuz it’s this to me I like to put the cheese, the oil, a little parsley, and let it almost get a crust of the cheese. Okay? Just to sit like with risoto, you just let risoto sit first before you stir it. And that’s how I serve it to the kids. I don’t put a lot of broth. I put mostly it’s chunky. It’s not a soup. It’s more of a stewish thing. Let’s get in there. This has some real Italian vibes, honestly. So good. Well, I make this definitely once a week and probably more. Well, that’s what it’s all about today. Those things that we just Oh my god. Can’t get away from that. This is like, it’s like a meal. Everyone’s eyes roll back in your head. Good.