Geoffrey Zakarian's Sausage, Kale and White Bean Stew | The Kitchen

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. #GeoffreyZakarian #FoodNetwork #TheKitchen #Stew Watch Geoffrey on #TheKitchen, Saturdays at 11a|10c and #StreamOnHBOMax: https://foodtv.com/StreamOnHBOMaxYT! Get the recipe ▶ https://foodtv.com/3VKTgZa Subscribe to Food Network ▶ https://foodtv.com/3RLCgkh Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT! ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Geoffrey Zakarian's Sausage, Kale and White Bean Stew | The Kitchen | Food Network https://youtu.be/31kTbnSGoi0