Italian-American · main

Sausage and Kale White Bean Stew

Sausage and Kale White Bean Stew reads umami 6.9, richness 5.5 and salinity 5.0 on Palate's 0–10 flavor X-ray — a Italian-American main, about 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.7 / 10
• Sweet & Fruity — 3.1 / 10
• Sour & Bright — 3.6 / 10
• Bitter & Earthy — 1.9 / 10
• Rich & Fat — 6.1 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Umami 6.9 · Richness 5.5 · Salinity 5.0 · Allium 4.3 · Sourness 3.2 · Sweetness 2.6 · Funk & Ferment 2.3 · Heat 2.1 · Nutty 1.9 · Herbaceous 1.8 · Earthy 1.6 · Fruity 1.6 · Warm Spice 1.5 · Bitterness 1.5 · Citrus 1.3 · Floral 0.6

What's in it (14)

• olive oil — 27 g
• italian sausage — 454 g
• yellow onion — 110 g
• garlic — 9 g
• red chili flakes — 3 g
• tomato paste — 15 g
• low-salt chicken broth — 946 g
• cannellini bean — 851 g
• bunch kale — 227 g
• salt — 5 g
• black pepper — 3 g
• red wine vinaigrette — 30 g
• parmesan cheese — 57 g
• crusty bread — 112 g

Time & effort: about 37 min · effort: involved

Nutrition (per 100 g, engine-estimated): 55 kcal, 4.6 g protein, 2.4 g fat, 3.9 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the sausage, breaking it into small crumbles with a spoon, and cook, stirring occasionally, until deeply browned and cooked through, 6-8 minutes. Transfer the sausage to a plate with a slotted spoon, leaving the fat in the pot.
2. Reduce the heat to medium. Add the onion to the fat in the pot and cook, stirring occasionally, until softened and translucent, 4-5 minutes.
3. Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.
4. Stir in the tomato paste and cook, stirring, until it darkens slightly and coats the onions, 1-2 minutes.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the beans and return the sausage to the pot. Bring to a boil, then reduce the heat and simmer uncovered until the beans are heated through and the flavors meld, 12-15 minutes.
6. While the stew simmers, toast the bread slices until golden and crisp, about 3 minutes; set aside.
7. Stir the kale into the stew a handful at a time, letting each addition wilt before adding more, until all the kale is tender, 4-5 minutes.
8. Remove the pot from the heat. Season with the salt and black pepper, then stir in the red wine vinegar to brighten the stew.
9. Ladle the stew into bowls, top with the grated Parmesan, and serve with the toasted bread.

Dishes with a similar flavor shape

• Skillet White Bean and Kale Stew with Parmesan — Italian
• Pasta Fagioli with Italian Sausage — Italian-American
• Spaghetti and Meatballs — Italian-American
• Italian Sausage and White Bean Stew — Italian-American
• Baked Stuffed Peppers with Beef and Rice — American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.