Ingredients
1 pack
Carando Mild Toscano Italian Sausage
1 pack
3 tablespoons
Extra Virgin Olive Oil
3 tablespoons
1/2 cup
Yellow Onion, Diced
1/2 cup
1/2 cup
Carrots, Diced
1/2 cup
6 cloves
Fresh Garlic, Minced
6 cloves
1/2 cup
White Wine
1/2 cup
2 cups
Chicken Stock
2 cups
2 tablespoons
Dried Oregano
2 tablespoons
1/4 cup
Fresh Sage, Minced
1/4 cup
28 ounces
Cannellini Beans, Drained
28 ounces
2 bunches
Tuscan Kale, Chopped
2 bunches
cup
Parmesan Cheese, Grated
cup
Directions
Preheat the oven to 325ºF.
Heat a large Dutch oven over medium-high heat. Add the extra virgin olive oil and sausages, browning on all sides.
Transfer the sausages to a baking sheet and roast for about 15 minutes, or until an internal temperature of 165ºF is reached.
While the sausages are roasting, add the onion, carrots, and garlic to the Dutch oven, sautéing until just beginning to brown.
Deglaze the pot with the white wine, add the stock, oregano, sage, and beans. Bring to a simmer for about 15 minutes.
When the vegetables are all quite tender, add the kale to the pot and cook until just tender but still bright green. Add the sausages to heat through, garnish with the cheese, and serve hot.
Life is Delicious. Savor It.
