White Bean & Kale Orzo Stew
Method:
Warm the olive oil in a large Dutch oven over medium heat. Add the minced shallot and sauté for one minute, then add the garlic and sauté another minute. Add the sausage meat, break it up with a wooden spoon and brown it on all sides. Add the orzo, salt and pepper and sauté for a couple of minutes to toast the pasta. Stir in the white beans and broth, bring to a gentle simmer and cook for about 15 minutes, until the orzo is tender. Stir in the kale, red pepper flakes, lemon zest, milk and parmesan. Turn off the heat and let the kale wilt. Taste and adjust the seasoning. Serve topped with plenty of fresh herbs and extra parmesan.
Ingredients:
- olive oil 2 (tbsp)
- shallot 1 (pieces)
- garlic 3 (cloves)
- italian sausage 227 (g)
- orzo 0.75 (cups)
- salt 0.5 (tsp)
- black pepper 1 (pinch)
- canned white beans 369 (g)
- chicken stock 5 (cups)
- kale 2 (cups)
- chili flakes 1 (pinch)
- lemon zest 1 (pieces)
- milk 0.5 (cups)
- parmesan cheese 0.33 (cups)
- mixed fresh herbs 1 (cups)
