Looking for something to cook on a cold winter’s day? This easy stew recipe is packed with flavor and nutritional goodness that will instantly make you feel warm inside. You can make different variations of this recipe by changing up the meat, greens or broths. You can easily make it vegetarian or vegan by removing the sausage all together. This stew will give you an alternative to cooking chili during the next cold snap.
- Prep Time: 5m
- Cook Time: 40m
- Total Time: 45m
- Serves: 8 ounces
- Yield: 5-6 servings
- Category: Soups
Ingredients
- 1 tablespoon olive oil
- 2 leeks, sliced, white part only
- 8 ounces sliced mushrooms
- 1 tablespoon garlic, minced
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 1 diced tomatoes, canned (14.5 oz)
- 1 chickpeas, canned (14.5 oz)
- 32 ounces broth, chicken or vegetable
- 1 pound sausage links
- 3 cups kale, chopped
- 1 tablespoon rosemary, fresh, chopped
Instructions
- Heat oil in a soup pot over medium heat. Add leeks, garlic and mushroom and cook until mushrooms are soft.
- Deglaze with wine and lemon juice. Add salt and pepper to taste.
- Add tomatoes, chickpeas, broth and sausage. Simmer for 20 minutes.
- Add kale, stir, cover and simmer for another 10 minutes. Add rosemary and serve immediately.
- Optional: Garnish with a sprinkle of grated parmesan and a drizzle of olive oil
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