White Bean Stew with Pork & Fennel Sausage
- 1 tablespoon JOSEPH Extra Virgin Olive Oil
- 1 medium Yellow Onion, diced
- 1 medium Carrot, diced
- 1 stick Celery, diced
- 2 clove Garlic, minced
- Chilli Flakes, to taste
- 1 sprig fresh Rosemary, finely chopped
- 2 400gm tins cooked Cannellini beans, drained and rinsed
- 4 cups Vegetable Stock
- 2 tablespoons fresh Lemon Juice
- 3 cups chopped Tuscan Kale (roughly 1 small bunch)
- 1/4 cup parsley leaves, chopped
- 4 Italian Pork & Fennel Sausages
Drizzle a small amount of JOSEPH olive oil into a large soup pot on medium heat.
Add the onions, carrots, and celery to the pot and stir. Sauté the vegetables until they soften, about 5 minutes.
To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the beans to the pot and stir. Add the vegetable stock to the pot and stir once more. Bring the stew to a boil.
While the stew is coming to a boil, gently remove the sausages from their casing. Cut the sausage mince into 3cm pieces as pictured. Fry in a separate pan until browned on the outside.
Once the stew begins boiling, ladle half of the stew into a separate bowl for blending. Add lemon juice and carefully begin blending with a stick mixer. Blend this portion of this stew until totally pureéd. Pour this pureéd portion back into the pot. Season the stew with salt and pepper.
Add the kale to the pot and bring the stew to a boil. Once the kale is slightly wilted, season the stew once more with salt and pepper if needed.
Turn off the heat, add the fried sausage pieces to the pot and stir.
Serve the stew into bowls as pictured. Top each bowl with chopped parsley, freshly cracked black pepper, and lashings of JOSEPH Extra Virgin Olive Oil.
Serve with plenty of crusty bread and a glass of our Primo & Co 'The Tuscan' Shiraz Sangiovese. The Tuscan's dry, savoury finish makes it the perfect complement to the texture of this hearty Winter stew.